Hehuan Shan 2200 m

From the misty, high slopes of He Huan Shan in Taiwan comes an oolong tea known for its exceptional quality and complex flavors. With a growing altitude often exceeding 2000 meters above sea level, the tea bushes benefit from the cool, humid air and rich soil, which contribute to the tea's unique character.

What makes He Huan Shan oolong so special is the slow growth that the high altitude induces. This results in the tea leaves developing a higher concentration of aromatic compounds and amino acids, giving a sweeter and more nuanced flavor profile. The tea is often lightly oxidized and rolled into dense pearls, which unfold elegantly in the cup.

Oolong from He Huan Shan often exhibits distinct floral notes, a creamy mouthfeel and a long, sweet aftertaste that lingers. It is not uncommon to find hints of peach, honey or orchid in these exquisite high-altitude teas.

Origin: He Huan Shan, Taiwan
Harvest: spring 2025
Altitude: 2200 m
Cultivar: Shui Xian

Infusion

Quantity / 250 ml 2,5-3 g

temperature 90-95°C

Infusion 2-3 minutes

H ehuan Shan 2200 m is well suited for multiple infusions. The second infusion is best kept short, as the leaves have already started to open and release their flavours. Subsequent infusions, on the other hand, should be left to rest a little longer to allow the flavours to deepen and the nuances to emerge. For many teas, two or three infusions with the above parameters are enough, but some keep on giving, cup after cup.

THE GONGFU METHOD

Quantity / 100 ml gaiwan 5-7 grams

Water temperature 90-95 °C

First rinse 5-10 sec (pouring away)

Infusion 1 10-15 sec

Infusion 2 5-10 sec

Infusion 3 10-15 sec

Infusion 4 15-20 sec

Infusion 5 20-30 sec

Infusion 6+ +10 sec per extra infusion

The Gongfu method allows many short infusions. Increase the time gradually over time. Oolong teas and pu erh are particularly suitable.