Brewing happiness one cup at a time.

Spring Concubine Oolong 2018, Shan Lin Xi

1 review
Concubine Oolong is back! Our oolong fans were wowed by this tea when we introduced it three years ago. We had not been able to get hold of a new batch…until now. This tea - made from leaves that have been bitten by the jassid bugs - has a great and a memorable taste. While the Concubine oolong that we previously had were from lower elevation, this one is from the high mountain of Shan Lin Xi of central Taiwan, making it a superior tasting one.
You can learn more about Concubine Oolong from our blog here.

DRY LEAF: The tightly rolled leaves are dark green and grey with white spots indicating tips (buds). This tea has had over a year to rest. Fruity notes emanate from the leaves. Although the leaves have been roasted to a medium degree there are no overt roasted smells.
INFUSED LEAF: The dark green and brown leaves have strong notes of tropical fruits (we think plum and guava). Bug bites are visible on the leaf.
CUP: A lovely amber color with a fruity sweet fragrance. The body is smooth with medium strength. Notes of guava and stone fruits and light floral undertones make this a delightful cup.


Gong fu style
Cover the bottom of the gaiwan or tea pot with a single layer of tea
Water temp: 190-200F
Steeping time: 1 min, 30 sec, 40 sec, 50 sec…fine tune it to your preference.

Western cup style
Use 1 tbsp per 8 oz cup
Water temp: 190F
Steeping time: 2 min. Second steep 4 mins


Shan Lin Xi (3937 ft)
Nantou Province, Taiwan
June 2018
Cultivar - Qingxin

Collections: Oolong

Type: Oolong

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Ruben V.


During the first steep of this elegant tea, I was pleased to feel the pure essence it reveled. I quickly knew to acquire a small amount for home to continue this experience of subtle yet impactful influence from the bug bitten leaves.