Oolong tea from the Phoenix Mountains, China
A sweet, fruity scented tea with a light, floral taste that lingers at length. Initial infusions can yield a hint of astringency, which changes and fully dissipates later on. Ideally prepared with 95 degree Celsius water, we start with 30-second and one-minute infusions which can then be extended. A superb, not too potent tea that can be repeatedly infused.
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Origin: China
Ingredients: oolong tea
Shelf life: one year
Dimensions: 12 x 20 cm
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Should you have any questions, please do not hesitate to contact us.
1. Warm a teapot by pouring boiling water.
2. Put tea leaves of 3~4g into the pot per water of 150cc and pour boiling water to the pot at about 95~100℃.
3. Warm pitcher or a cup by pouring the rest of boiling water.
4. Steam it in about 60 seconds. If the scum comes up in tea, take it off with the edge of the tea cover. No need to throw away the tea to wash tea leaves. Steam it in a shorter time (about 50 seconds) in second infusion because tea leaves are already open after making cups of tea for the first time. After several infusions, taste of tea is getting weak, so take ten seconds longer to steam for each cup in order to make some cups of tea equally.
5. Pour the tea into pitcher from a teapot first to make tea even, then pour it to the cups. Make sure to open the lid of a teapot to prevent it steaming too much.
The taste of tea is a matter of preference, so try infusing tea in several ways and find your
favorite way to infuse.
Lidded porcelain bowl by Masamitsu Kawai • 130 ml
* Approximately
White small teacup by Masamitsu Kawai • 40 ml
* Approximately
Shigaraki tea pitcher by Shikō pottery • 160 ml
* Approximately
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