An aged Taiwanese oolong hand-picked 25 years ago and grown without the use of fertilisers or pesticides
Mountain Echo reveals rich notes of cacao and roasted nuts that evolve across multiple infusions.
This tea was cultivated at 1350m in Alishan Township, central Taiwan, by one of the region’s pioneering tea families. Since harvest, it has been carefully aged and gently charcoal-baked each year to deepen its character and complexity.
As an aged tea, Mountain Echo is especially well-suited to gongfu brewing and benefits from plenty of space to unfurl in the brewing vessel.
50g
About the teamaker
This tea is produced by the Deng family, one of the founding families of tea cultivation in the area. The Deng family’s philosophy is to let the land lead tea production, minimising their impact on the environment while stewarding biodiversity to help strengthen the tea plants they care for. They use all natural farming methods and skilfully bake each of their teas over charcoal, a rare and time-honoured practice.
Brewing guide
Western style:
5gs of tea leaves per 200ml
Brew with filtered water at around 98-100°C for 2.5 mins.
Can be infused 3 or more times; no milk or sugar needed.
Gongfu style:
10gs of tea leaves per 200ml
Brew with filtered water at around 98-100°C for 1 mins.
Can be infused 6 or more times; no milk or sugar needed.
