ALISHAN GAO SHAN WULONG
ALISHAN HIGH MOUNTAIN WULONG
WULONG
★ PESTICIDE-FREE GARDENING
Alishan, Chiayi, Taiwan
Alishan Gao Shan Wulong is a classic Taiwanese high-mountain tea cultivated in the renowned Alishan region, where cool mountain conditions shape one of the country's most celebrated tea. Produced from the Qing Xin cultivar using traditional wulong craftsmanship, it combines freshness with balance and aromatic refinement. The cup is elegant and expressive, offering delicate floral aromas, creamy sweetness, a smooth silky texture, and a long, refreshing finish. MORE
AROMA
Floral, honey
TASTE
Fruity, grassy
CULTIVAR: Qing Xin
ALTITUDE: 1500 m
HARVEST: Spring, 2026
WULONG
★ PESTICIDE-FREE GARDENING
Alishan, Chiayi, Taiwan
Alishan Gao Shan Wulong is a classic Taiwanese high-mountain tea cultivated in the renowned Alishan region, where cool mountain conditions shape one of the country's most celebrated tea. Produced from the Qing Xin cultivar using traditional wulong craftsmanship, it combines freshness with balance and aromatic refinement. The cup is elegant and expressive, offering delicate floral aromas, creamy sweetness, a smooth silky texture, and a long, refreshing finish. MORE
AROMA
Floral, honey
TASTE
Fruity, grassy
CULTIVAR: Qing Xin
ALTITUDE: 1500 m
HARVEST: Spring, 2026
WULONG TEA is one of the most diverse and technologically sophisticated categories of tea, occupying a unique position between green and red (black) tea. Through partial oxidation and complex processing techniques, wulong tea develops an extraordinary range of aromas and flavors while preserving a rich concentration of naturally occurring polyphenols, amino acids, vitamins, minerals, and aromatic compounds.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
Alishan Gao Shan Wulong is a Taiwanese high-mountain tea produced in Alishan, Chiayi, Taiwan. It is made from the Qing Xin cultivar, known for its refined aromatic potential and smooth structural balance. This particular tea is cultivated at an altitude of around 1,500 meters, where cooler conditions contribute to slower leaf development and increased concentration of aromatic compounds.
The production follows the traditional wulong method, including withering, shaking, partial oxidation, fixation, rolling, and drying. The oxidation level is typically kept relatively light to preserve freshness and highlight the natural floral and creamy character of the leaf. The leaves are rolled into compact shapes, allowing gradual unfolding and layered extraction during brewing.
Alishan Gao Shan Wulong occupies a central position within Taiwanese tea culture as a representative of high-mountain tea production. It is valued for its clarity, smooth texture, and balanced aromatic profile, offering a refined expression where floral notes, gentle sweetness, and a soft, creamy body are harmoniously integrated.
TERROIR
Alishan's environment is defined by cool temperatures, frequent mist, high humidity, and strong day–night temperature variation. These conditions slow the growth cycle of the tea plants, allowing for a gradual accumulation of aromatic compounds while preserving clarity and softness in the leaf.
The tea is produced from the Qing Xin cultivar, which is particularly well adapted to high-altitude conditions. The terrain consists of steep mountain slopes with well-drained soils rich in organic matter and minerals. These soils provide a balanced nutrient base, supporting steady plant development and contributing to the density and integrity of the leaf structure. Microclimate plays a defining role, with diffused sunlight, cloud cover, and constant air movement regulating photosynthesis. At this altitude, the slower metabolism of the plant allows for a refined balance between amino acids and polyphenols, resulting in both sweetness and gentle structure. Compared to lower elevations, these conditions produce a more concentrated and stable raw material.
The composition of leaves grown in Alishan directly influences the outcome of oxidation and rolling, allowing the development of the characteristic high-mountain profile. This integration ensures that the final tea expresses both the purity of its origin and the precision of Taiwanese wulong craftsmanship.
ORGANOLEPTICS
The dry leaf is tightly rolled into compact, semi-spherical pellets, showing a deep green to jade tone with a fresh, slightly glossy appearance. The aroma of the dry leaves is refined and elegant, with notes of fresh orchids, cream, and a light sweet nuance. In a preheated teapot, the leaves begin to open gradually from the first infusion, releasing a bright and layered aromatic profile where floral tones are supported by soft creamy and buttery nuances. As the infusion develops, the aroma becomes more integrated, combining floral clarity with a smooth, rounded depth and a subtle mineral undertone.
The aroma of the liquor is clear and expressive, with a harmonious combination of floral notes, gentle sweetness, and a creamy softness. The taste is smooth and structured, with a medium body and a soft, slightly viscous texture. A natural sweetness forms the core of the profile, supported by floral tones and a very mild, well-integrated astringency that adds precision. The high-mountain origin is reflected in a subtle cooling sensation and a clean, lingering finish. The aftertaste is long and persistent, with a returning sweetness and a delicate floral impression. In the empty cup after drinking, a refined orchid-like aroma remains, leaving a clear and elegant final impression.
Alishan Gao Shan Wulong is a Taiwanese high-mountain tea produced in Alishan, Chiayi, Taiwan. It is made from the Qing Xin cultivar, known for its refined aromatic potential and smooth structural balance. This particular tea is cultivated at an altitude of around 1,500 meters, where cooler conditions contribute to slower leaf development and increased concentration of aromatic compounds.
The production follows the traditional wulong method, including withering, shaking, partial oxidation, fixation, rolling, and drying. The oxidation level is typically kept relatively light to preserve freshness and highlight the natural floral and creamy character of the leaf. The leaves are rolled into compact shapes, allowing gradual unfolding and layered extraction during brewing.
Alishan Gao Shan Wulong occupies a central position within Taiwanese tea culture as a representative of high-mountain tea production. It is valued for its clarity, smooth texture, and balanced aromatic profile, offering a refined expression where floral notes, gentle sweetness, and a soft, creamy body are harmoniously integrated.
TERROIR
Alishan's environment is defined by cool temperatures, frequent mist, high humidity, and strong day–night temperature variation. These conditions slow the growth cycle of the tea plants, allowing for a gradual accumulation of aromatic compounds while preserving clarity and softness in the leaf.
The tea is produced from the Qing Xin cultivar, which is particularly well adapted to high-altitude conditions. The terrain consists of steep mountain slopes with well-drained soils rich in organic matter and minerals. These soils provide a balanced nutrient base, supporting steady plant development and contributing to the density and integrity of the leaf structure. Microclimate plays a defining role, with diffused sunlight, cloud cover, and constant air movement regulating photosynthesis. At this altitude, the slower metabolism of the plant allows for a refined balance between amino acids and polyphenols, resulting in both sweetness and gentle structure. Compared to lower elevations, these conditions produce a more concentrated and stable raw material.
The composition of leaves grown in Alishan directly influences the outcome of oxidation and rolling, allowing the development of the characteristic high-mountain profile. This integration ensures that the final tea expresses both the purity of its origin and the precision of Taiwanese wulong craftsmanship.
ORGANOLEPTICS
The dry leaf is tightly rolled into compact, semi-spherical pellets, showing a deep green to jade tone with a fresh, slightly glossy appearance. The aroma of the dry leaves is refined and elegant, with notes of fresh orchids, cream, and a light sweet nuance. In a preheated teapot, the leaves begin to open gradually from the first infusion, releasing a bright and layered aromatic profile where floral tones are supported by soft creamy and buttery nuances. As the infusion develops, the aroma becomes more integrated, combining floral clarity with a smooth, rounded depth and a subtle mineral undertone.
The aroma of the liquor is clear and expressive, with a harmonious combination of floral notes, gentle sweetness, and a creamy softness. The taste is smooth and structured, with a medium body and a soft, slightly viscous texture. A natural sweetness forms the core of the profile, supported by floral tones and a very mild, well-integrated astringency that adds precision. The high-mountain origin is reflected in a subtle cooling sensation and a clean, lingering finish. The aftertaste is long and persistent, with a returning sweetness and a delicate floral impression. In the empty cup after drinking, a refined orchid-like aroma remains, leaving a clear and elegant final impression.
WULONG
Explore more Wulong Teas from AN SHIM TEA Collection.