How is this season looking?

[Tillerman]

I’ve only seen Shan Lin Xi being sold as winter picked, what other types of Taiwanese oolongs can you find as winter harvest?

Basically all of them except baozhong and Oriental beauty. OB is a summer tea. Most reds are made in summer too as the processing allows to make tea from otherwise unusable material.

Hi Bok, I regularly carry winter bao zhong, but you are right on with the rest.

[Baisao]

I also prefer a winter harvest for gaoshan cha. The leaves appear to have more pectin in them as the liquor is significantly thicker, complimenting the flavor of these oolongs. I tend to not drink much high mountain tea, but when I do it’s usually Dong Piang.

[Bok]

I also prefer a winter harvest for gaoshan cha. The leaves appear to have more pectin in them as the liquor is significantly thicker, complimenting the flavor of these oolongs. I tend to not drink much high mountain tea, but when I do it’s usually Dong Piang.

Me too love Dong pian! Always wait and hope there is a good one at the end of the season. Some years it’s terrible, some amazing.

[Bok]

I’ve only seen Shan Lin Xi being sold as winter picked, what other types of Taiwanese oolongs can you find as winter harvest?

Basically all of them except baozhong and Oriental beauty. OB is a summer tea. Most reds are made in summer too as the processing allows to make tea from otherwise unusable material.

Hi Bok, I regularly carry winter bao zhong, but you are right on with the rest.

My bad. I wrongly assumed as it is more of a green tea that there is only spring harvest.

[Tillerman]

I also prefer a winter harvest for gaoshan cha. The leaves appear to have more pectin in them as the liquor is significantly thicker, complimenting the flavor of these oolongs. I tend to not drink much high mountain tea, but when I do it’s usually Dong Piang.

You're right Baisao, it is the pectin content that tends to be higher and this directly relates to the mouthfeel.