Taiwanischer Oolong

Nantou, Taiwan | 2021 Autumn Pick

Yes, this wet and cold November weather certainly calls for a nice, comforting cup of dark-roasted Oolong. We have been sourcing Dongdings with much lighter roasting so far, and now here's the classic, heavy roasted version this time freshly picked this very Autumn. I wonder who could say no?!?!

Pinglin, Formosa | 2021 New Arrival

Another heart-warming liquor for this cold and cruel season from the beautiful island, Formosa. Just like these bigger leaves giving so much interesting flavours and warming sensations, with the just-about-right amount of citrus note, we all might need to have warmer attitudes with one another  with bigger hands and hearts to each other in this difficult pandemic era. Maybe drinking this tea can make you have a Buddha-like mind?!?!

Hualien, Formosa 2021 Spring

Nantou, Formosa | 2021 

The wind has gotten cold and now it's a legit season for some warm brown liquors! Who wouldn't say no to this special batch of bug-bitten leaves? Laifufu proudly presents this fragrant and sweet Guifei from Phoenix town 鳳凰村 in Dong Ding region. You can expect a lot to see what happens when robust Qingxing Cultivar leaves with so much potential are bitten by bugs.

Nantou, Formosa | 2021

Our Shanlinxi High Mountain Oolong is from a beautiful tea garden floating above the clouds (ca. 1800m above sea level). This year's spring pick is much fruitier, yet didn't loose its signature strong and thick Umami which was one of the vibrant characters of last year's batch. 

Pinglin, Formosa | 2021

Taichung, Formosa | 2021

By far the most interesting Hong Oolong for us. It was roasted with modern technology, that is, with electric device that enables delicate temperature control. This batch will show how much modern technology can elevate the tea quality and make us imagine bright future of tea with full potential.

Taichung, Formosa | 2021

More than 85% oxidated, almost like Hong Cha (a.k.a. Black tea), this batch was roasted by traditional method, that is, with charcoal. It is so skilfully roasted that it does not bare too much charcoal aroma, which might sometimes prevent one from enjoying the original flavor the tea offers. Great taste comparing material with the other Hong Oolong made with modern technique!!

Muzha, Formosa | 2020 December

Chiayi, Formosa | 2021

Jinxuan is a name of the most common tea cultivar produced in Alishan. It is also known as Milk Oolong in the west, for its representative milky aroma. Unlike other milky oolongs often perfumed with milk additives or artificial aroma, our Jinxuan is produced by tea farmers who just let tea plants grow as if in wilderness, naturally with no pesticides and no fertilizers, which is quite common among older generations of Taiwanese tea farmers these days. These skilled experts have made this tea by 100 % handcraft with their best knowhow and brings out the unique and amazing flavors highlighted by extremely clean finish.

Nantou, Formosa | 2021

We have to emphasize that our Si Ji Chun is from much higher altitude (ca. 800m) than usual Si Ji Chun is, which makes its first batch of the year arrive at the market rather late. This year's Laifufu Si Ji Chun is amazingly sweet, so sweet that makes us think that we're drinking honey water, not only because of it's beautiful yellow color, but also because of its super smooth texture and sweet sweet aftertaste. 

Taichung, Formosa | 2020 

So happy to have a new autumn batch as soon as we sold out the spring version of Laifufu's one of the most beloved Oolong in 2019 &2020. Once you try this ultimate essence of high mountain tea, you have to come back to get it again. Thanks to its fresh version with its powerful brightness and intense flowery note, this tea is very much enjoyable especially in summer. It will slowly reveal its multi-layered charms as the roasting gets stablized. Just like most of our Oolongs, this one is ideal for aging into a vintage one, but we could not keep any from last year's batch due to strong demand. So fetch enough before too late!

Taichung, Formosa 2020 Spring

Among high mountain oolongs, Gaoleng oolongs are produced relatively higher regions (at min. 1500m). This Gaoleng is way above 2300 m facing Da Yu ling, the most expensive rarest high mountain tea in the highest region in Taiwan. As shown in the picture, the only way to access to the tea farm is to take the cable car for cargo. You can brew this handcrafted and naturally organic quality tea up to 10 times and enjoy multifold flavors and aroma. Highly recommended for those who prefers less flowery notes and simple and strong vibes of classical high mountain oolong.

Nantou, Formosa | 2020

Chiayi, Formosa | 2020 

From Alishan with altitude of 1400m above sea level, this organically grown and skilfully roasted green oolong brings quite mild freshness into your tea cup. Fresh, flowery, but not overly stimulating, rather calm bright flavour of high mountain tea with a mild citrus note. Now available in three different roasting (Light, Medium or Dark): for serious teaheads perfect materials to understand how different roasting techniques can bring great varieties in flavor and aroma. 

Muzha, Formosa 2017

Jiayi, Formosa 2019

Nantou, Formosa, 2021 Spring 

This year's our Dong Ding is very special. Instead of rather disappointing batches from Dong Ding region, we decided to go with the Lishan Ruanzhi (軟枝 soft-stem cultivar) high mountain oolong roasted in Dong Ding style. Strictly speaking, it should be called Lishan Hongshui actually, but since it takes up the slot of our steadyseller, we still name it "Dong Ding" From the elevation of around 2200m, this special batch presents not only the warm, comforting, nutty flavor, but also the amazingly flowery and fruity notes that you can only expect from Lishan high mountain oolongs.

Pinglin, Formosa 2018

Pinglin, Formosa 2016

Prize Winner (4th place) in 2016

Pinglin, Formosa 2018

Beipu, Formosa 2019

Pinglin, Formosa 2019

Buddhas Hand Premium and this tea are from the same tea farm but this one is a later pick, which means bigger leaves and therefore more aroma. Plus it was roasted more times than the other, bringing upmore comforting sensations as you drink. We highly recommend to compare these two Buddhas hand variations and see how harvest season and roasting technique can create such nice variations from the same cultivar.