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Yimu Oolong

August 27, 2013, 4:04 am
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Mr Hsieh is a second generation tea maker whose family have been growing and processing tea for over 50 years. Mr Hsieh and his family produce their teas naturally without pesticides and are certified by the Japanese environmental body MOA, using traditional methods of aiding tea growth such as growing grass together with the tea plants to keep in heat and moisture and removing insects by hand.

Mr. and Mrs Hsieh are a happy couple and when they smile they look very alike. We named the 4 teas they make for us “Yimu” or “One Acre” as their farm is just an acre in size. On this tiny farm, they intercrop their tea field with ginger which they sell at their local organic market. Mrs Hsieh who is a remarkable cook also uses their ginger in many of her delicious recipes.

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Roasted Yimu Oolong

August 27, 2013, 4:04 am
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Mr Hsieh is a second generation tea maker whose family have been growing and processing tea for over 50 years. Mr Hsieh and his family produce their teas naturally without pesticides and are certified by the Japanese environmental body MOA, using traditional methods of aiding tea growth such as growing grass together with the tea plants to keep in heat and moisture and removing insects by hand.

Mr. and Mrs Hsieh are a happy couple and when they smile they look very alike. We named the 4 teas they make for us “Yimu” or “One Acre” as their farm is just an acre in size. On this tiny farm, they intercrop their tea field with ginger which they sell at their local organic market. Mrs Hsieh who is a remarkable cook also uses their ginger in many of her delicious recipes.

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Oriental Beauty

August 27, 2013, 4:04 am
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Mr. Hsu’s family has been involved with tea making for 2 generations. His wife comes from southern Taiwan and for many years they had long distance relationship before marrying 20 years ago. Now their farm is bustling with their kids and 4 adopted dogs. Their kids adore playing in the tea fields and one of their favourite games is to pick insects off the tea bushes which are grown without pesticides, all insects except the jassids that heighten the tea’s aroma when they bite the plants’ leaves.

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High Mountain Oolong

August 27, 2013, 4:04 am
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photo3 (8) A lightly oxidised, hand-picked Gaoshan (High Mountain) oolong grown at 1500m on Chi Lai Shan at the intersection between Nantou, Taichung and Hualien counties in Taiwan. It has been grown without artificial fertilisers or pesticides by Rui-Lin Xu who also made our previous High Mountain Oolong in Wushe. Like all Gaoshan oolongs this tea has been cultivated at low temperatures which slows down growth and leads to more concentrated flavours and textures than in lower altitude teas. This is an excellent example of a lightly oxidised high mountain oolong, with a light, fresh character and thick texture which coats the mouth and throat. The aroma is gentle but concentrated with notes of grapefruit and tropical fruits, and a floral sweetness that lasts in the mouth well after it has been drunk. Although Chi Lai Shan is not as famous as other tea mountains such as Li Shan or Ali Shan, this tea compares very well to many examples we've had from those locations at similar price points. Brew using freshly boiled water that has been cooled to 95°C and around 6g per 150ml. Many infusions are possible. ORIGIN Rui-Lin Xu, Chi Lai, Taiwan SIZE OF FARM 7.5 acres PLANTS AND PROCESSING Camellia Sinensis Sinensis, Qing Xin cultivar. Harvested Spring 2016. BREWING GUIDELINE 95°C, 5-6g per cup. Wash briefly, 5+ infusions.
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Baozhong

October 31, 2013, 11:12 am
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We took a taxi from Taipei to Mr. Chen and got lost in the mountains. But funnily every time we got lost even in the middle of nowhere, there was somebody turned up to point us in the right direction. According to Mr. Chen, we were well guided because the taxi driver was a Buddhist like him. The whole area where the Chens live is looked after by a Buddhist organization with a mission to protect the environment in order to protect the local water and ecology including frogs that cannot survive if pesticides are used by local farmers

Pictured below are Mr Chen and his farm in Wenshan, Taiwan. The farm is 650m high in the mountain and only a few acres in area, with an annual production of around two hundred kilos. Mr Chen uses no pesticides on his farm, allowing the tea to grow organically and also providing a home for the Jade Frogs living beside the field, which breathe through their skin and would not be able to live in the presence of pesticides. He has started to grown his teas wildly (although there is no production yet) and produces a kilo of tea per year made from his personal 100 year old tea trees.

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Yimu Hand (Winter)

August 27, 2013, 4:04 am
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Mr Hsieh is a second generation tea maker whose family have been growing and processing tea for over 50 years. Mr Hsieh and his wife produce their teas naturally without pesticides and are certified by the Japanese environmental body MOA, using traditional methods of aiding tea growth such as growing grass together with the tea plants to keep in heat and moisture and removing insects by hand.

We named the 4 teas they make for us “Yimu” or “One Acre” as their farm is just an acre in size. On this tiny farm, they intercrop their tea field with ginger which they sell at their local organic market.

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Stonerolled Roasted Oolong

July 7, 2017, 4:25 am
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A new type of powdered tea, stoneground and roasted in-house using our stonerolled process. Stonerolled Roasted Oolong is made from a blend of Si Ji Chun and Jin Xuan oolongs from a small farm in Ming Jian, Taiwan, grown without artificial fertilisers or pesticides. After a roast by the farmer we then roast the tea a second time at our warehouse in Camden and grind it at a slow speed using traditional granite slabs until it is a fine powder. This tea has been developed specifically to be made with milk (either dairy or plant-based) which accentuates its best qualities, and can be simply made mixed with cold milk, whisked with warm milk, or made as a shot with textured milk like a latte. In cold milk the taste is incredibly sweet with notes of caramel and ginger biscuit, with a coffee flavour from the roasting that is brought out even more in warm milk. ORIGIN Hsieh Family, Ming Jian, Nantou, Taiwan SIZE OF FARM 1 acre PLANTS AND PROCESSING Blend of roasted oolong, Camellia Sinensis Sinensis. Harvested May 2017. Roasted and stoneground soon before sale. BREWING METHODS The following brewing methods are for 1 pint of milk which creates around four servings, but can be scaled up or down: Cold  - Finely sift 8g of stonerolled tea into a bowl and whisk with 70ml of water that has been cooled to 80°C until dissolved. Pour into a bottle with a cap and add 1 pint (~568ml) of cold dairy or plant-based milk and shake briefly. Drink straight away, or leave in the fridge for up to 24 hours. Hot -  Finely sift 8g of stonerolled tea into a bowl and whisk with 70ml of water that has been cooled to 80°C until dissolved. Pour into a bottle with a cap and add 1 pint (~568ml) of cold dairy or plant-based milk and shake briefly. Warm and whisk as much of the milk tea as you want to drink in a pan or machine to a maximum temperature of 65°C. Keep any leftover milk tea refrigerated and use within a day. Alternatively, once the tea has been dissolved in warm water, hot textured milk can be poured over to create drinks of a similar strength to a piccolo, flat white or latte.
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Taiwanese Classics

December 5, 2017, 9:41 am
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A selection of our three most popular oolong teas from Taiwan packaged together as a postcard gift set. This is an educational tasting set for anyone interested in the variety of oolong tea and how processing and terroir can affect taste. Each set includes a 50g postcard of: High Mountain Oolong Yimu Oolong Roasted Yimu Oolong
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Winter High Mountain

February 7, 2018, 4:26 am
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A lightly oxidised, hand-picked gaoshan (high mountain) oolong grown at 1500m on Chi Lai Shan at the intersection between Nantou, Taichung and Hualien counties in Taiwan. It has been grown without artificial fertilisers or pesticides by Rui-Lin Xu. Like all gaoshan oolongs this tea has been cultivated at altitude in low temperature conditions, which slows down growth and brings out more concentrated flavours and textures than in lower altitude teas. This is made from the same leaves as our regular High Mountain Oolong, but harvested in the winter rather than spring. The oxidisation has been pushed slightly further than the spring version, losing some of its green, fresh character but giving it a thick, buttery texture and more concentrated floral sweetness which coats the mouth and throat. Although Chi Lai Shan is not as famous as other tea mountains such as Li Shan or Ali Shan, this tea compares very well to many examples we've had from those locations at similar price points. Brew using freshly boiled water that has been cooled to 95°C and around 6g per 150ml. Many infusions are possible. ORIGIN Rui-Lin Xu, Chi Lai, Taiwan SIZE OF FARM 7.5 acres PLANTS AND PROCESSING Camellia Sinensis Sinensis, Qing Xin cultivar. Harvested Winter 2017. BREWING GUIDELINE 95°C, 5-6g per cup. Wash briefly, 5+ infusions.
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Best Teas of 2020 Set

July 24, 2019, 2:24 am
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A question we're often asked at the shop is "what's your favourite tea?" – an impossible question to which we usually reply "whatever is new in and exciting". With just a few Autumn teas left to arrive, we've now almost come to the end of tea season and we're well placed to choose and reveal our favourite teas that have excited us in 2020. 2020 has been a strange year in the tea world, as it has been for everyone. Usually we would have made a few sourcing trips during tea season, but restrictions on travel has meant a state of abeyance and a lack of new teas. As it is, the teas we have chosen this year include three old favourites we feel are tasting particularly excellent, one new gyokuro from Honyama, plus a very special black tea from Shiga we would have tried to buy more of had we had the chance to visit the farmer this year. They are from a variety of terroirs - two Chinese, one Taiwanese, and two Japanese - with different oxidisation levels and processing. Together we think they give a good account of the quality and care taken by the farmers we worth with. The teas we have chosen are: Long Jing (Pre-Guyu) (10g) Honyama Gyokuro (20g) Spring High Mountain Oolong (50g) Keemun Needles (20g) Shiga Black (20g) The Shiga Black has been made by Takeda-san who farms ecologically in Asamiya, one of the top areas for tea in Shiga. It is made with the hybrid cultivar Benifuuki, but unlike many teas made with this cultivar it is not overly sweet. It has a sparkling grape taste on the palate, and a strong floral bouquet that can be felt in the throat. One of the most exceptional Japanese blacks we have come across. Each tea comes with tasting notes, information and brewing instructions. We will be selling these teas at over a 25% discount compared to their usual price for a limited period.
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Winter High Mountain 2020

February 4, 2021, 9:01 am
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A lightly oxidised, hand-picked gaoshan (high mountain) oolong grown at 1500m on Chi Lai Shan at the intersection between Nantou, Taichung and Hualien counties in Taiwan. It has been grown without artificial fertilisers or pesticides by Rui-Lin Xu. Like all gaoshan oolongs this tea has been cultivated at altitude in low temperature conditions, which slows down growth and brings out more concentrated flavours and textures than in lower altitude teas. This is a great example of a lightly-oxidised gaoshan oolong that avoids the pitfalls that often plague the modern 'nuclear green' style of high mountain teas. This year's tea is grassy and bracing, with a beautiful green floral aroma with a little tropical fruit acidity. In the mouth it has the texture of silk, with very little astringency at the back of the throat. Although Chi Lai Shan is not as famous as other tea mountains such as Li Shan or Ali Shan, this tea compares very well to many examples we've had from those locations at similar price points. Brew using freshly boiled water that has been cooled to 95°C and around 6g per 150ml. Many infusions are possible. ORIGIN Rui-Lin Xu, Chi Lai, Taiwan SIZE OF FARM 7.5 acres PLANTS AND PROCESSING Camellia Sinensis Sinensis, Qing Xin cultivar. Harvested Winter 2020 BREWING GUIDELINE 95°C, 5-6g per cup. Wash briefly, 5+ infusions.
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Best Teas of 2021 Set

July 24, 2019, 2:24 am
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A question we're often asked at the shop is "what's your favourite tea?" – an impossible question to which we usually reply "whatever is new in and exciting". With just a few Autumn teas left to arrive, we've now almost come to the end of tea season and we're well placed to choose and reveal our favourite teas that have excited us in 2021. 2021, like the year before it, has been a strange year in the tea world. Usually we would have made a few sourcing trips during tea season, but restrictions on travel has meant a state of abeyance and a lack of new teas. As it is, the teas we have chosen this year mainly comprise old favourites we feel are tasting particularly excellent this year, plus a very special black tea from Gilan in Iran which has completely taken us by surprise. They are from a variety of terroirs with different oxidisation levels and processing. Together we think they give a good account of the quality and care taken by the farmers we worth with. The teas we have chosen are: Sparrow's Tongue (20g) Fuji Sencha (50g) Spring High Mountain Oolong (50g) Korean Black (20g) Gilan Black (20g) The Gilan Black is made by Mohammad and Mostafa from a two acre field in Gilan province, and processed by Lo Artisan, the tea company they founded in 2017 to make small-scale, specialist teas. It was handpicked in April 2021, and has an incredible rich, sweet flavour, with notes of sticky figs, dark caramel and nuts. It is only available in this set. Each tea comes with tasting notes, information and brewing instructions. We will be selling these teas at discount compared to their usual price for a limited period.
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Winter High Mountain 2021

February 4, 2021, 9:01 am
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A lightly oxidised, hand-picked gaoshan (high mountain) oolong grown at 1500m on Chi Lai Shan at the intersection between Nantou, Taichung and Hualien counties in Taiwan. It has been grown without artificial fertilisers or pesticides by Rui-Lin Xu. Like all gaoshan oolongs this tea has been cultivated at altitude in low temperature conditions, which slows down growth and brings out more concentrated flavours and textures than in lower altitude teas. This is a great example of a lightly-oxidised gaoshan oolong that avoids the pitfalls that often plague the modern 'nuclear green' style of high mountain teas. This year's tea is grassy and bracing, with a beautiful green floral aroma with a little tropical fruit acidity. In the mouth it has the texture of silk, with very little astringency at the back of the throat. Although Chi Lai Shan is not as famous as other tea mountains such as Li Shan or Ali Shan, this tea compares very well to many examples we've had from those locations at similar price points. Brew using freshly boiled water that has been cooled to 95°C and around 6g per 150ml. Many infusions are possible. ORIGIN Rui-Lin Xu, Chi Lai, Taiwan SIZE OF FARM 7.5 acres PLANTS AND PROCESSING Camellia Sinensis Sinensis, Qing Xin cultivar. Harvested Winter 2021 BREWING GUIDELINE 95°C, 5-6g per cup. Wash briefly, 5+ infusions.
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Yimu Red Oolong 2022

March 15, 2023, 10:11 am
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A delicious fruity red oolong tea from Ming Jian, a well known tea town in Nantou county. With a soft rose aroma, this tea is well balanced with a smooth raisin sweetness, which combines well with a dark, malty caramel aftertaste. It comes from Mr. Hsieh’s tiny one acre tea farm, giving the tea its name (Yi Mu roughly means ‘one acre’ in Mandarin).

The Hsiehs, who mainly process oolong and green teas, have spent years developing this red oolong which was developed further south and east of the Hsieh's farm in LuYe village in Taitung County. This tea has been made in October 2022 with Si Ji Chun cultivar (Four Seasons Spring) which he uses primarily for his super popular Yimu Oolong.

It combines the making methods and the special characters of both Oolong and Black tea. The amount of oxidisation is the highest among all the Oolong teas. The tea delivers a smooth, round and fruity flavour with an addictive blood orange tang.

Best brewed with 5g of leaf per 150ml and water that has been cooled to 90-95 degrees with many infusions possible.

ORIGIN Hsieh Family Tea Farm Ming Jian, Nantou, Taiwan SIZE OF FARM 1 acre PLANTS AND PROCESSING Camellia Sinensis Sinensis, Si Ji Chun cultivar. Very low charcoal roast. Harvested Spring 2022. BREWING 90-95°C, 5-6g per 150ml. Wash briefly, 5-6 infusions.
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Spring High Mountain 2023

February 7, 2018, 4:26 am
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A lightly oxidised, hand-picked gaoshan (high mountain) oolong grown at 1500m on Chi Lai Shan at the intersection between Nantou, Taichung and Hualien counties in Taiwan. It has been grown without artificial fertilisers or pesticides by Rui-Lin Xu. Like all gaoshan oolongs this tea has been cultivated at altitude in low temperature conditions, which slows down growth and brings out more concentrated flavours and textures than in lower altitude teas. This is a particularly lightly-oxidised gaoshan oolong. The tea has a vivid green liquor with a deep slightly spicy vegetal aroma. In the mouth it has silky texture and a comfortable astringency that manages to balance both floral and fruity notes with a lingering nectarine like aftertaste. Although Chi Lai Shan is not as famous as other tea mountains such as Li Shan or Ali Shan, this tea compares very well to many examples we've had from those locations at similar price points. Brew using freshly boiled water that has been cooled to 95°C and around 6g per 150ml. Many infusions are possible. ORIGIN Rui-Lin Xu, Chi Lai, Taiwan SIZE OF FARM 7.5 acres PLANTS AND PROCESSING Camellia Sinensis Sinensis, Qing Xin cultivar. Harvested Spring 2023 BREWING GUIDELINE 95°C, 5-6g per cup. Wash briefly, 5+ infusions.
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Summer Miaoli Oolong

August 27, 2013, 3:04 am
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A dark Bai Hao (white-tip) oolong with an unusual floral perfume and flavour. This tea's unique character is mainly down to a combination of three factors: the distinctive, old-tree Qing Xin Da Mao cultivars, the long withering and high oxidisation of the leaves, and the aromatic terpenes produced by the leaf when bitten by tea jassids (小緑葉蝉). This tea was grown and processed in June 2023 in Miaoli in northern Taiwan by Mr Hsu, a fourth generation tea maker who, unlike many producers of jassid-bitten teas, uses no pesticides all year round rather than just in the season of harvesting. This year's tea has notes of satsuma, honey and malt, with a floral sweetness. In later infusions it has the intensity of a second flush Darjeeling black tea, with similar muscatel flavours coming into the foreground. We recommend brewing this tea with water just off the boil and 5g of leaf per 150ml. Many infusions are possible. When cold or ambient brewed this makes an outstanding fruity and aromatic iced tea with no trace of bitterness. ORIGIN Mr Hsu, Miaoli, Taiwan SIZE OF FARM 7 acres PLANTS AND PROCESSING Camellia Sinensis Sinensis, Qing Xin Da Mao cultivar. Harvested Summer 2023. BREWING 95°C, 5g per 150mls. 5 infusions. To cold brew use 5g per 750mls and leave in fridge overnight.
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