Lishan Deep Roast

Lishan Deep Roast is a finely crafted, high-mountain tea from Lishan, made from leaves of the renowned Qingxin cultivar. Meaning “green heart,” Qingxin has the longest cultivation history in Taiwan and remains the benchmark varietal for premium Taiwanese Oolong. It forms the basis for many iconic teas, including the original Dongding.

As tea farming in Taiwan moved into higher elevations in the 1980s, the Qingxin cultivar adapted exceptionally well to these mountainous conditions. In regions like Lishan, marked by cool temperatures, dramatic day-night differences, and dense mountain fog, it yields teas with a distinctive clarity, floral sweetness, and refined structure. While many modern Gaoshan (high mountain) teas are now lightly oxidized and barely roasted, this tea follows a more traditional approach.

Lishan Deep Roast undergoes a slightly deeper roast than our Lishan Medium Roast, lending the tea a richer, more grounded profile while still preserving its natural elegance. The aroma reveals a layered complexity: along with fruity and honeyed accents, you’ll find mellow toast notes. The additional roast brings out subtle hints of spice and aged wood, while traces of long-term storage begin to emerge and adds soft earthy undertones with a comforting warmth.

On the palate, this tea is smooth, round, and full, with a pleasant persistence that evolves over multiple infusions. Its balanced structure and careful roasting make it well-suited for aging, allowing it to continue developing depth and aromatic nuance over time.

The reddish tinge along the edges of the leaves points to the traditional rolling and oxidation technique, highlighting the craftsmanship behind this expressive high-mountain Oolong.

Harvest time: spring 2016
Aroma: floral, with notes of honey, almond and marzipan
Oxidation: approx. 40%
Roasting: medium-strong
Cultivar: Qingxin
Terroir: Lishan, Nantou, Taiwan
Preparation: In this blogpost you will find a description of how to brew Oolong tea.
Tip: The flavor of Lishan Medium Roast is best experienced when the tea is allowed to cool slightly in the cup before drinking. This enhances the complexity and depth of its aromatic profile. It’s also excellent for preparation in a larger cup or pot, as it yields multiple flavorful infusions without turning bitter. Simply allow the tea leaves to settle naturally at the bottom. There’s no need to strain them.