Taiwanese oolong tea
Hong Yun (紅韻 - Taiwan tea No.21), which is one of the original black tea varieties in Taiwan, was picked after winter tea leaves (at the end of January, 2018.) After its leaves are picked, they were not produced as black tea but completed as highly fermented oolong tea. This tea was fermented like Dong Fang Meiren (Oriental Beauty) but it is different from black tea, meaning this tea is established as a completely new genre of tea. Its sweet fragrance is the best feature, and it is just like ripe Hong Long Guo (紅龍果 - Dragon fruit).
Place of origin: Song Bai Lin, Nantou County
Time of harvesting: late January in 2018 (winter tea leaves)
Time of roasting: early February
Cultivar: Hong Yun (Taiwan tea No.21)
Degree of fermentation: high
Degree of roasting: medium
Way of roasting: roasting in electric machine
TASTING NOTES
A tea with a sweet, floral fragrance that fills your palate and nose with perfumed flavors and fragrances as you drink it. The tea has a slightly dry finish; its mood is reminiscent of autumn or a cold winter. It’s the perfect companion in cold, icy, windy, rainy weather. Ideally prepared after a brief rinse, starting with 95-degree Celsius water and 30-second infusions, gradually increasing the time of re-steeping.
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Item code: TWY095
Origin: Taiwan
Ingredients: oolong tea
Best before: DEC / 2024
Dimensions: 12 x 20 cm
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3 g 0.1 oz 0.7 US tsp |
95°C 203°F |
150 ml 5.1 fl oz 150 cc |
30 sec.~ |
STEP 1) Warm your teapot. Pour boiling water into a gaiwan or teapot, let it sit for a little while, then discard all the water.
STEP 2) Rinse. Put the tea leaves in your vessel, pour hot water over them and then discard the water quickly. This step is for "waking the leaves" a little bit.
STEP 3) Brew. Pour boiling water on your rinsed tea leaves and brew for 30 seconds.
STEP 4) Serve. Pour the tea into a pitcher, and then into cups.
STEP 5) Brew again.
❖ After the first few infusions, you can increase the steeping time (to about 35-40 seconds).
❖ Make sure to open the lid of the teapot between infusions, to prevent the leaves from cooking.
❖ This is how we recommend brewing this tea, but we all have our preferences, so try experimenting to find the way you like it the most.