Qi Lai Shan is one of the highest tea regions in Taiwan. Grown at an elevation of 1,800 meters using the Qingxin, "Green Heart", cultivar. This tea possesses a strong high-mountain taste, reminiscent of an alpine meadow amidst forest. Processed to be Hong Shui, or "Red Water" oolong, it is heavily oxidized to bring out a large bass, with honeyed notes of currants, raisins, plums, and grapes.