The Lin Family Tea Farm is 2.7-acre tea estate located in Mingjian, a well-known tea village 500m above sea level in Nantou, Taiwan. The soil on our farm is dark red and iron-rich.
CULTIVATION AND PROCESSING
Uncle Lin is a fourth-generation tea maker who produces our teas naturally using traditional methods and without pesticides. Uncle Lin makes special teas exclusively for us in his small tea factory. Uncle Lin’s Traditional Taiwanese Oolong is the tea that Grandpa Lin and his generation grew up drinking. A classic tea, you cannot go wrong with this tea.
Delightful floral and fruit sweetness with green notes known to typical Taiwanese oolongs. Pineapples plants and date and lychee trees grow gracefully in this garden giving magic notes to this extraordinary tea.
This tea made from the Chin Shin cultivar is has been picked during morning daylight hours. Stems and buds can be found in this tea.
TEA BREWING GUIDE
95° C / 200° F, 3g per 300ml cup, 3 min.
This tea may be infused several times - you may use shorter brew times after the first brew.
SIMILAR TEASWe love this tea as an introduction to the world of oolongs. Compare this tea with our other Alishan Winter teas to taste the difference using new sprouts in tea. Why not try our Vintage 1980 of Vintage 2018 tea to see how this cultivar ages? The two aging processes and vintages are make wonderful comparisons for anyone interested in tea. Some of these teas may be found in our full catalog on our global site.
Welcome to Marulin!
Originally, I started Marulin in London to share the teas from my family farm, our co-operative and our farming friends in Taiwan with the world. After four generations of tea farming, we have become specialists in Taiwanese Oolong tea and have developed relationships lasting generations with other farmers. Some of our teas come directly from my uncle, who is a artisanal tea maker and manages tea orchards in our village. Other teas have been curated by my aunt, who teaches tea ceremony in Kaohsiung and grew up on a tea farm in the high mountains of Alishan. I grew up drinking Four Seasons and Chin Shin Oolong tea from our farms. A recent favourite tea of mine are black teas made from the Red Ruby cultivar. I now teach for the Taiwanese Mastercourse for the UK Tea Academy under the direction of Jane Pettigrew, BEM.
Our most recent development for the company has been blending oolong teas in tea bags and creating new tea powders that go beyond matcha. mr. tim and I are avid collectors of rare craft teas, oolongs, and teapots. The rest of our team are UK Tea Academy Tea Sommeliers.
We hope you enjoy our tea!