旗 Kî. 2026 Spring Light Oxidized Rolled Oolong
Notes & Flavors
Cucumber, White Champaca, Jasmine, Pear, Seaweed
Deerland Grade / Quality Tea / a memorable tea for the enthusiast
It is balanced, delicate, and with several distinctive, outstanding characteristics.
Spring 2026
Cultivar. QingXinOolong
Mt. ALi-ZhangSuHu Region. 1600 m
Oxidation Level. Light
Roasting Degree. None
This Light Oxidized Rolled Oolong would remind many how a classic "Taiwanese High Mountain Tea 台灣高山茶" tastes like.
The tea liquid is tender with a medium velvety body; green, floral, fermented soy, and light fruity notes layer within the clear golden stream; the slight astringency at its finishing will soon dissolve and release the tension on the palates to experience a strong "sweet aftertaste 回甘"—— which is a body's reaction of being stimulated to produce more saliva and feeling there is a mild sweet taste comes back in the fluid in your mouth.
Mt. ALi (ALiShan) is a big-name tea region in Taiwan in different aspects for different reasons, including political ones. To cut the story short, Mt. ALi is a well-known tea region but lacks proper grading and retailing institution for many years. Fraud is not uncommon, and ill-managed tea farms are not exceptional.
While many tea plantations are clustered in mountainous regions, the Mt. ALi tea we sourced was made from a plantation isolated from the others so that the tea trees can be freed from fertilization and pest management malpractices. The soil is well-ventilated and rich in organic layers. The resulting teas taste just as rich both in terms of flavors and notes. We, therefore, use this particular tea as the standard to assess the quality of the high-mountain oolong tea we sample.
About this tea
The easiest way of brewing
light oxidized rolled oolong;
Hot & cold
Hot Brewing
1. Place 5 g tea leaf in a pot with a capacity of 500 to 550 ml
2. Fill the pot with 100°C hot water and let the tea steep for 10 min.
3. Pour the tea out and enjoy it. The leaf can remain in the pot and need no filtered away. Add more 100°C hot water for more infusions
Cold Brewing
1. For every 500 ml tea, use 5 g tea leaf
2. Steep the tea leaf with water for 12-15 hours in a 4-6°C environment (regular household refrigeration)
3. Pour the tea out and enjoy it
Please use soft drinking water for brewing, ideally with a TDS below 100 ppm and a pH between 6 and 7
Tasting light oxidized oolong
1. Fill boiled water into a pot with a capacity of 120 to 150 ml. Seal the pot with a lid and wait 90 sec. then empty the pot.
2. Place 6 g tea leaf in the empty pot and wait 90 sec.
The remaining heat and moisture inside the pot would extract the hydrated aroma out of the tea leaf. Open the lid and smell the hydrated Steam Note.
3. Fill the pot with 100°C hot water and let the tea steep for 50 sec.
Pour the tea out and taste the Tea Flavor thus enjoying the Tea Note at the same time.
4. Smell and observe the Post-Brew Note that is lasting at the bottom of the cup and the steeped leaf. Repeatedly make another infusion by pouring 100°C water into the pot.
*Second & Third Infusion: 30-40 sec.
*Fourth & Fifth Infusion: 40-50 sec.
*Sixth & After: 60 sec. and longer
Please use soft drinking water for brewing, ideally with a TDS below 100 ppm and a pH between 6 and 7
台灣阿里山樟樹湖青心烏龍種
清香型球形 烏龍茶 丙午馬年春茶
鹿野茶房評選：佳品。
香氣飽滿；茶湯細緻；小壺泡變化層次分明。可品可藏的師級作。
阿里山是台灣；也是全東亞最早開始栽植小葉茶作的高山產區，名號響亮。但早年茶園隨機開闢，從山腰到山頂耕地滿載，品管參差不齊；過度開發和茶質混亂皆有所聞。近廿年來政府與地方農會著手整頓、重新規劃大阿里山茶區並設置產銷輔導班，問題逐漸改善。新闢茶園多現代化管理，不依賴化肥、保持豐厚地力。
鹿野茶房選定之阿里山樟樹湖茶區烏龍茶以良善耕作之青心烏龍種茶菁製成。
青心烏龍品種在「高山茶」名聲最盛的八零、九零年代被視為高山茶作的正宗；台灣中南部製茶師暱稱其獨樹一幟的香型為「烏龍旗」。一支「烏龍旗」十足的青心烏龍種高山茶同時有著鮮筍、海苔、黃花、溫帶水果的甜香，隨著一泡一泡釋放、前中後味轉換，迷人已極。
這是支帶黃花、雪梨、海苔、蔭油等甜潤香氣；口感滑順；茶底遺留檀香，氣息層層變化又回甘度強的好茶，讓人重新體會台灣高山茶的盛世。也為茶區再造的故事津津樂道。