Fúshòushān Oolong福寿山乌龙

Classification and Origin

Category: High-mountain Taiwanese oolongs (Gao Shan Cha).

Coordinates: Approximately 24°15' North latitude, 121°15' East longitude (for Fushoushan mountain).

Origin: Táiwān (台湾, Táiwān), Taichung County (台中县, Táizhōng Xiàn), Fúshòushān mountain area (福寿山, Fúshòu Shān), which is part of the Lí Shān mountain range (梨山, Lí Shān).

Type: Oolong (usually lightly oxidized, closer to green teas, oxidation degree around 10-25%).

Facts

Originally, where Fushoushan tea plantations are now located, there was a fruit orchard established in the 1950s.

In Taiwan, teas grown at altitudes above 1000 meters above sea level are called "Gao Shan Cha" - high-mountain tea. They are valued for their special, refined taste and aroma.

Taiwan regularly holds tea competitions where Fushoushan oolong often wins prizes.

Due to high growing altitude and difficult climate, Fushoushan oolong production is quite limited.

History and Culture

Cultural Significance: Fushoushan Oolong is considered one of the most prestigious and expensive high-mountain oolongs of Taiwan. It is valued for its very pure, fresh taste, bright floral aroma, especially strong orchid notes, and ability to withstand multiple infusions. This tea is the pride of the region and enjoys great popularity both in Taiwan and beyond.

History: Like other high-mountain oolongs of Taiwan, Fushoushan Oolong is a relatively young tea. Its history began in the 1970s, when tea farmers started developing the high-mountain regions of Taiwan in search of new terroirs for growing oolongs. The Fushoushan area, located at considerable altitude in the Li Shan mountains, proved particularly successful for this purpose. Originally, this place was a fruit orchard, but was later converted to tea plantations.

Botany and Raw Material

"Green Heart Oolong" - the most common cultivar for high-mountain Taiwanese oolongs, known for its bright floral aroma.

"Golden Flower" (also known as "Milk Oolong No. 12"). This cultivar was developed in Taiwan and is distinguished by a light creamy aroma (rarely found in natural form).

"Jade" (also known as "Oolong No. 13"). Valued for its refreshing taste and aroma.

Cultivar: For the production of Fushoushan Oolong, the following cultivars are mainly used:

Picking: Harvesting occurs mainly in spring and winter. Spring Fushoushan is considered the best, while winter is the most aromatic but slightly less intense in taste. Also, at Fushoushan, due to the high altitude, tea is often harvested in early summer, which is atypical for other regions.

Pluck Standard: Bud and two to three top leaves are picked.

Raw Material: Very high. Only young, undamaged, succulent leaves and buds are used.

Terroir

Altitude: Tea plantations are located at altitudes from 1800 to 2500 meters above sea level, making this tea one of the highest-grown in Taiwan. Such growing altitude is one of the main features of Fushoushan Oolong.

Climate: Unique microclimate with cool temperatures, high humidity, frequent fogs, abundant sunny days and significant day-night temperature variations. Average annual temperature is about 12-15°C (at altitudes above 2000 m). Winters are cold, sometimes with snow. Such conditions promote slow growth of tea leaves and accumulation of aromatic substances and amino acids.

Soil: Soils in the Fushoushan region are rich in organic matter and minerals. Good drainage.

This area is part of the Li Shan mountain range and is distinguished by the very high altitude of tea plantations. Originally, Fushoushan mountain housed a fruit orchard established in the 1950s. Later, part of the territory was allocated for tea plantations.

Frequent fogs envelop the tea plantations, protecting leaves from direct sunlight, making them more tender and giving them a special sweet taste.

The Fushoushan region is distinguished by clean ecology, which positively affects tea quality.

It is precisely the high-mountain cultivation (Gao Shan tea) that gives Fushoushan Oolong its characteristic features: delicate aroma, sweet taste, prolonged aftertaste and high content of beneficial substances, particularly amino acids.

Production

Described above. Performed by hand.

Picked leaves are spread in open air (usually shade withering) or indoors. This stage can last from several hours to a day, depending on weather and humidity. The goal is to remove part of the moisture from leaves, make them softer and begin the oxidation process.

Leaves are gently shaken and stirred on bamboo trays to start the oxidation process. This stage is conducted several times with breaks for leaf "rest." For Fushoushan Oolong, shaking is usually done very gently to preserve leaf tenderness and delicate aroma.

The oxidation process that occurs during shaking and leaf "rest." Fushoushan Oolong belongs to lightly oxidized oolongs, its oxidation degree usually does not exceed 10-25%. This allows preservation of freshness and floral notes in the tea's aroma.

High-temperature pan-firing to stop the oxidation process.

Leaves are rolled, giving them the characteristic semi-spherical shape.

Tea is dried to remove moisture and fix the shape.

Finished tea is sorted by size and quality.

Organoleptic Profile

Dry Leaf Appearance: Tightly rolled tea particles in semi-spherical or granular form, medium to large size. Color from emerald-green to dark green, with light luster. Tips (buds) covered with light down may be present.

Dry Leaf Aroma: Very fresh, bright, with pronounced floral notes (orchid, gardenia, lily of the valley), creamy, fruity (peach, lychee, melon) and grassy nuances. Sometimes light coniferous and nutty notes can be detected. Characteristic "high-mountain" aroma - clean, cool, with shades of mountain air and fog. Fushoushan Oolong has a particularly strong and persistent aroma, with predominant orchid notes.

Liquor Aroma: Rich, floral, sweet, with shades of cream, fruits, greenery and honey. Very persistent, "lively" and clean. The aroma of Fushoushan Oolong often contains a special "high-mountain sweetness."

Liquor Color: Light yellow, golden-green, transparent, clear, with bright luster. Sometimes described as "jade."

Spent Leaves: Whole, elastic leaves that have opened after brewing, emerald-green in color.

Taste: Very soft, tender, enveloping, sweet, with light astringency and refreshing, long aftertaste. The bouquet is dominated by floral notes, with nuances of cream, fruits (white peach, lychee), greenery, sometimes with light acidity. High-mountain teas, including Fushoushan, possess special "sweetness and softness" due to high amino acid content, as well as characteristic "mountain melody" - a complex sensation of freshness, purity and "coolness" that is difficult to describe in words. The taste of Fushoushan Oolong is often characterized as "clean," "transparent," "elegant."

Chemical Composition

Amino Acids: Very high amino acid content, especially L-theanine, which is responsible for the sweet taste of tea and has a calming effect. High theanine content is a distinctive feature of high-mountain teas.

Moderate caffeine content.

Minerals: Potassium, fluorine, magnesium, manganese.

Polyphenols: Powerful antioxidants.

Vitamins: C, B group, E, K.

Health Notes

Protects cells from free radical damage, slows aging processes.

Increases body resistance to infections.

Stimulates digestion, promotes food absorption.

Gently energizes, improves concentration, relieves fatigue.

Due to high L-theanine content, Fushoushan oolong helps relieve stress, improve mood, promotes relaxation without causing drowsiness.

Excellently quenches thirst, especially in hot weather.

May help reduce "bad" cholesterol levels, strengthen blood vessel walls.

Thanks to antioxidants and vitamins, tea helps improve complexion, increase skin elasticity.

Contraindications

Fushoushan oolong, like other high-mountain Taiwanese oolongs, is ideal for brewing using the Gongfu Cha method - traditional Chinese tea ceremony. This method allows maximum development of tea taste and aroma, as well as enjoyment of the process itself.

For brewing, it's best to use gaiwan or a small Yixing clay teapot. Transparent glass vessels are also suitable for admiring the beauty of opening leaves.

Fushoushan oolong is not recommended to be paired with food to avoid overwhelming its delicate taste and aroma. This tea is better consumed separately, enjoying every sip.

This tea can be drunk at any time of day, but it's especially good for morning and afternoon tea sessions, as it has a mild tonic effect.

Brewing

Tea Amount: 5-7 grams per 150-200 ml of water.

Teaware: Gaiwan, Yixing clay teapot or porcelain vessels. Clay allows maximum development of tea taste and aroma.

Water Temperature: 85-95°C (depending on tea quality and desired strength). For the most delicate spring harvests and bud tea, it's better to use water at 80-85°C. Avoid using boiling water to prevent "burning" the tender leaves.

Comparison

Fushoushan is often compared with Alishan oolong, as both teas belong to high-mountain Taiwanese oolongs and have similar characteristics. However, Fushoushan usually has a more pronounced, "cool" and "clean" taste, with brighter floral notes, while Alishan may be slightly more creamy and fruity. Fushoushan is also usually more expensive due to higher growing altitude and smaller production volume.

Fushoushan is part of the Li Shan mountain range. Overall, teas from these regions are very similar, but Fushoushan is usually more expensive due to higher growing altitude (plantations are located higher than the Li Shan average) and correspondingly smaller production volume. It is also believed that Fushoushan possesses a more powerful "mountain melody."

Da Yu Ling is Taiwan's highest tea region (above 2600 m). Tea from there has an even more delicate and refined taste, but also an even higher price. Fushoushan can be considered the "younger brother" of Da Yu Ling, having similar characteristics but slightly less pronounced.

Dong Ding is a medium-roasted oolong with a richer taste containing nutty and caramel notes. Fushoushan is a lighter and fresher tea with dominant floral notes.

Price and Authenticity

Look for specialized tea shops with good reputation that can provide information about tea origin.

Too low price should be alarming. Genuine Fushoushan oolong cannot be cheap.

Tea particles should be tightly rolled, uniform in size and color, without broken pieces and dust.

Dry tea should have bright, fresh, floral aroma with characteristic high-mountain notes.

Liquor color should be light yellow or golden-green, transparent.

Conclusion

Pay attention to harvest season. Spring harvest is valued highest, winter is second in quality.

Remember that the higher the plantations are located, the better the tea quality (and higher the price) usually is.

Qing Xin Oolong is the most common and successful choice if you're unsure about your preferences.

Look for tightly rolled tea particles of uniform size and color, without broken pieces and dust.

In dry form, tea should emit strong, fresh, floral aroma.