Roasted Alishan Oolong

Lin Liang-Chih and his wife Guo Chun-mei founded their tea garden in 1985, high in Taiwan's Alishan mountains. At 1,000 to 1,600 meters, their Shizhuo estate sits in the clouds — cool summers, misty mornings, and the temperature swings that give high-mountain tea its sweetness. Roasted Alishan starts as the same high-mountain oolong. But after hand-rolling, the leaves are slowly baked over low heat for hours, transforming floral sweetness into toasty depth. The family handles everything: farming, harvesting, refining, baking — a process they've refined over three decades. No pesticides or middlemen. Just honeyed warmth and a clean, lingering finish in every cup.