Taiwanese TeaGuide
Shan Lin Xi Oolong: The Bright, Forest-Fresh High Mountain Tea
Shan Lin Xi (杉林溪, "Cedar Forest Stream") is a Taiwanese high mountain oolong from Nantou County, grown at roughly 1,100–1,900 m among forests and frequent mist, with the best-known gardens at around 1,400–1,800 m. It sits between Alishan and Lishan in altitude and style: brighter and greener than Alishan, with fresh bamboo, pine and floral notes, a clean sweetness and a crisp, refreshing finish. Brew at 80–90 °C, 6 g per 100 ml.
Next to a buttery Alishan and a syrupy Lishan, Shan Lin Xi can seem thinner. It isn't thin, it's fresh: bamboo shoots, pine needles after rain, a clean floral sweetness.
Where it comes from#
Shan Lin Xi is a forested highland area in Nantou County, Taiwan's only landlocked county and its tea heartland. Tea gardens here are surrounded by cedar and bamboo forest and wrapped in mist for much of the day. Cool temperatures and filtered light slow the leaves' growth.
What it tastes like#
| Dry leaf | Tight, dark jade-green balls |
| Liquor | Pale green-gold, very clear |
| Aroma | Fresh bamboo, flowers, pine |
| Taste | Bright, clean, sweet, a little "green" |
| Texture | Medium to full, crisp |
| Finish | Fresh, lightly cooling |
Shan Lin Xi vs the other mountains#
| Alishan | Shan Lin Xi | Lishan | Da Yu Ling | |
|---|---|---|---|---|
| Altitude | ~1,000–1,500 m | ~1,100–1,900 m | ~1,800–2,200 m | ~2,000–2,600 m |
| Character | Buttery, soft | Bright, green, forest | Fruity, thick | Clean, cooling |
| Mood | Cosy | Fresh, awake | Rich | Refined |
More in high mountain oolong.
How to brew Shan Lin Xi#
| Method | Leaf | Water | Time |
|---|---|---|---|
| Gongfu | 6 g per 100 ml | 80–90 °C, quick rinse | 5–10 s, +5 s; 5–10 steeps |
| Mug | 3 g per 300 ml | 80–90 °C | 2–3 min, re-steep twice |
| Cold brew | About 6 g per litre | Cold | 8–12 h in the fridge |
If it tastes a little sharp, drop to the lower end, around 80–85 °C; its green freshness responds well to slightly cooler water.
As a cold brew#
Among the high mountain teas, Shan Lin Xi is one of the best for cold brew: its freshness survives the cold better than Alishan's butteriness. About 6 g in a litre, overnight in the fridge, strained in the morning.
How to buy good Shan Lin Xi#
- Harvest season and year on the label.
- Tight, even balls, fresh floral smell.
- A named area or garden is a good sign.
- Vacuum-packed and recent.
Storage#
Airtight, dark and cool, vacuum-sealed until opened; drink within about a year. See how to store tea.
Myths#
"It's just a lower Lishan." It has its own character: greener and brighter.
"Green notes mean it's under-made." Freshness is the style.
"It's too delicate for cold brew." It's one of the best.
Who it suits#
If Alishan is too soft for you and Lishan too rich, Shan Lin Xi is the mountain in between. Drink it in the morning, or cold on a hot day.
The bottom line#
Shan Lin Xi is a bright, forest-fresh Taiwanese high mountain oolong from Nantou, with bamboo, pine and floral notes and a crisp finish. Brew it at 80–90 °C and try it cold-brewed. More in my Taiwanese tea guide.
Steep timer
5–7 g per 100 ml80–90 °CRinse firstUp to 10 steeps
Questions people ask
What is Shan Lin Xi oolong?
A high mountain oolong from Nantou, Taiwan, grown at roughly 1,100–1,900 m, with the best-known gardens around 1,400–1,800 m.
What does Shan Lin Xi taste like?
Bright and fresh: bamboo, pine, flowers and a clean sweetness.
How is Shan Lin Xi different from Alishan?
It's greener and brighter; Alishan is softer and more buttery.
How do you brew Shan Lin Xi?
6 g per 100 ml at 80–90 °C, a quick rinse, first steep 5–10 seconds.
Is it good cold-brewed?
Yes, one of the best high mountain teas for cold brew.
Keep reading
Taiwanese TeaGuide
Alishan Oolong: Taiwan's Most Famous High Mountain Tea
Alishan oolong is a Taiwanese high mountain oolong from the Alishan range in Chiayi County, grown at roughly 1,000–1,500 m. Soft, buttery and floral, it's the most widely available and approachable of the high mountain teas.
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High Mountain Oolong: Alishan, Lishan, Shan Lin Xi and Da Yu Ling Compared
High mountain oolong (gao shan cha) is Taiwanese oolong grown above roughly 1,000 metres: lightly oxidized, lightly roasted, floral, creamy and sweet. Alishan, Shan Lin Xi, Lishan and Da Yu Ling rise roughly in altitude and prestige.
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Lishan Oolong: The Pear Mountain Tea From Taiwan's Highlands
Lishan (梨山, "Pear Mountain") oolong is a Taiwanese high mountain tea grown mostly at roughly 1,800–2,200 m in the central highlands. It tastes of pear, stone fruit and flowers, with a thick, silky texture and a long, cooling finish, and it's one of the most often mislabelled teas.
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Taiwan Tea Regions: A Map of Where Taiwanese Tea Grows
A few regions make almost all of Taiwan's famous teas: the north for Baozhong and Muzha Tieguanyin, Hsinchu and Miaoli for Oriental Beauty, Nantou for Dong Ding and Sun Moon Lake, Chiayi for Alishan, Taichung's high mountains for Lishan and Da Yu Ling, and Taitung for red oolong.
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Does Tea Go Bad? How to Store Loose Leaf Tea (By Type)
Dry tea rarely goes bad, but it goes stale: green, yellow and light oolong are best within about a year, red tea within about three, while white tea, pu-erh and dark tea can improve with age. Only damp or mouldy tea needs throwing away.
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Cold Brew Tea: The Easiest Way to Make Iced Tea That's Almost Never Bitter
To cold brew tea, put loose leaf in cold water and leave it in the fridge for 8–12 hours, then strain. A good starting ratio is about 2 teaspoons of leaf per litre (roughly 5–10 g, depending on the tea). Cold water pulls out sweetness and aroma but very little bitterness, so the result is smooth, sweet and almost impossible to ruin. The best teas for it are Taiwanese high-mountain oolong, Oriental Beauty, white tea and red tea. Green teas work too, but they can turn slightly bitter, so keep their time shorter.