Tsuifeng Medium is one of the signature teas processed by our trusted partner Shihwei at his family-run farm in Tsuifeng Village, nestled within the Hehuan Shan appellation—part of the famed Li Shan region in central Taiwan. This area, along with Alishan, forms the spiritual and geographical heart of Taiwan’s high-mountain oolong production. Among its most celebrated peaks and villages are Li Shan, Dayuling, Hehuan Shan, Tsuifeng, Wushe, and Lu Shan. (Fun fact: the highest 7-Eleven in Taiwan sits just above our tea fields on the ridge road in Tsuifeng!)
Shihwei, processing the tea
Our Tsuifeng Medium is a medium-oxidized, medium-baked oolong that reflects both precision and tradition. It begins with a morning harvest, followed by hours of solar withering and an extended indoor withering phase. As oxidation sets in, the leaves undergo gentle bruising—including a delicate spin in a bamboo drum tumbler rotating at just 3–6 rpm. Late into the night, the leaves are carefully stacked on bamboo trays by weight and height and left to oxidize. At this stage, the entire factory is filled with an intoxicating aroma reminiscent of ripe bananas and a hint of clove—an unforgettable sensory moment.
Tsuifeng light freshly processed
The next morning, oxidation is halted at the perfect point through fixation, preserving the desired balance of enzymatic browning. The leaves are then briefly rolled under low pressure—a non-essential step, but one that subtly enhances the tea’s finesse. A preliminary drying process follows.
By noon (approximately 24–28 hours post-harvest), shaping begins. The distinctive ball shape of the tea is achieved through repeated cycles in a compression machine—affectionately called the "tofu machine"—alternating with hand-separation and reheating in the fixation machine. Once shaped and bagged, the tea is rolled gently into its final form.
Tsuifeng tea fields in the Li Shan region in central Taiwan
To complete the process, the tea undergoes a series of carefully controlled bakes. This post-processing step can occur weeks or even months later and is essential in developing the final toasted, Maillard-rich, and comforting notes, while stabilizing the flavor profile for longevity.
Tsuifeng Medium is not just a tea—it’s the product of a meticulous 36-hour journey combining nature, craftsmanship, and a deep respect for tradition.