Continuing my investigation of the different high mountain oolongs of Taiwan, today, I’m trying a snow pick Alishan from Mountain Stream. I’ve previously tasted their winter pick Alishan, and last week, I shared my notes from the snow pick Lishan, so this was an interesting exercise into both noticing the differences between winter and snow pick, and the differences between the terroir of the two mountains.
Once again, I used 5g in a 120-ml porcelain gaiwan, with water at 212F (one of my kettles is set to Fahrenheit and the other to Celsius). I warmed the gaiwan and smelled the warm, dry leaf, noticing a light creamy floral aroma. I did not rinse the tea.
The first infusion was for thirty seconds. The wet leaves smelled of sweet floral, like an orchid or lily. The liquor was a pale straw color, like sauvignon blanc wine and had a very light floral aroma. The mouthfeel was buttery, like drawn butter with bright green flavors and a little retronasal floral.
The second infusion was for forty-five seconds. The wet leaves had a more pronounced floral aroma with a bit of green veg. The liquor was slightly greener in color and had a more pronounced floral aroma. The texture was more buttered spinach with a floral and vegetal flavor. The overall feeling of the infusion was more savory than sweet.
The third infusion was for a minute. The wet leaves had a very slight honey aroma underneath the same floral and vegetal notes as before. The liquor had aromas of lily and cannabis. The flavor and texture were pure buttered vegetables: spinach and asparagus.
The fourth infusion was for seventy-five seconds. It was on this infusion that I noticed I was feeling sleepy. It was the evening when I tasted this tea, but normally, I feel more awake after drinking several gongfu infusions. The wet leaves smelled of vegetables with a touch of honey. The liquor had a sweet floral aroma, perhaps violet. The buttered vegetable flavor persists and the buttery texture now feels slightly mineral as well.
The fifth infusion, for ninety seconds, was lighter in both flavor and aroma, but the buttery mouthfeel was largely present. By the sixth infusion, for two minutes, it was apparent the tea was done.
I was fascinated that I was able to start this tasting at 6:30 in the evening and still fell asleep easily around 9. At this point, I hypothesize that the most distinct difference among the mountains will be the mouthfeel of each tea, though it is striking that the sweetness of the snow pick Lishan was not as apparent in the Alishan. It’s worth noting that I noticed the same buttered spinach notes and mouthfeel in the winter pick Alishan from Mountain Stream. I’m curious to continue this exploration.