Ben Shan oolong - Source Mountain

Fresh, light aromas, stone fruit & peachy taste.
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Item Number:
Běnshān wū lóng“yuán shān” 本山乌龙“源山”
Caffeine Level:
Main Flavor Profile:
Loose leaf

Arguably one of the more aromatic of the Tieguanyin-style or low-oxidized oolongs, Ben Shan or "Source Mountain" is a classic flowery-flavor tea that cups to an aroma and fragrance and body that will satisfy! Made with a comparatively small-leaf varietal that is grown in the AnXi Region of Fujian Province (Min Nan area), Ben Shan brings a number of distinctive attributes to the cup serving to make this spring oolong a favorite for tea drinkers.

Lot Notes
This lot offers a distinctive aroma that is floral. As well, the very attractive mix of light-green leaves reflects its light oxidizing and low firing to preserve its wonderful aromatics. We noted the taste really opened after the first steep and held up with multiple steeps. Harvest date is April 2021.

Tea Facts
Fujian Province is a primary source of worldclass oolong teas. Ben Shan is gorwn in an area known as Min Nan. Ben Shan is crafted to a lighter, greener oxidization which gives this tea a fresh, appealing range of fruity and flowery aromas.  Tea was harvested in the third week of April. It was the 2nd pluck of Ben Shan in the season. 

Tasting Notes
It cups to clear, yellow-green liquor that is silky and smooth. Aroma is fresh, stone fruit verging on peachy. Taste is soft and lush, This tea goes well with food and is an excellent beverage served chilled. Ben Shan is an oolong to have on hand for relaxing, at the office, and a wonderful beverage to enjoy while entertaining.

Brewing Suggestions
Use 3 grams of leaf for 7-8 ounces of water. Briefly rinse the leaves with boiling water and pour off to "awaken" the leaves.  Re-infuse the leaves for 1.5 - 2 minutes. If steeping by GongFu method, use 6-8 grams of leaf and steep very briefly for 20-30 seconds and taste. The initial steep will release aroma, subsequent steeps will bring out the varied flavors of this mountain varietal.

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