Identity and origin
Alishan oolong is a high-mountain Taiwan style shaped by cool growing conditions, rolled-leaf processing and usually light-to-medium oxidation.
Craft and leaf style
Thicker high-mountain leaves are withered, shaken, fixed and rolled into compact balls. Roast can range from barely perceptible to moderate.
Aroma, taste and texture
Cream, alpine flowers, sugarcane, fresh greens and a cool, smooth texture are common directions.
Practical guidance
Use 5-7g per 100ml at 90-95°C and give the rolled leaves room to expand.
Identification and caution
High-mountain naming should include an actual production area and preferably altitude or garden context; elevation alone is not quality.