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Taiwanese oolong tea
This tea is a mix of two types of tea leaves, Qing Xin oolong and Jin Xuan, produced in Alishan Rui Feng Village.
Both tea leaves are highly fermented. Qing Xin oolong has a fragrance like a ripe fruit, and Jin Xuan a sweet taste in this tea. This tea is compounded by a famous master in the tea manufacturing industry. The master successfully produced ripe fruit fragrance, “Guo Xian” - 果香, which is extremely difficult to produce.
Place of origin: Alishan Rui Feng
Time of production: early April in 2018 (spring tea leaves)
Cultivar: Qing-xin oolong & Jin Xuan
Degree of fermentation: middle
Degree of roasting: medium
Way of roasting: light roasting in electric machine
STAFF NOTES:
A tea with a wonderful, flowery scent like white lilies. This fragrance gives the tea time a positive vibe even before drinking the first sip of tea.
The first few infusions show off the pleasant, feminine characteristics of the Qing Xin oolong tea - scent of the white lily, milky, creamy flavor, almost like panna cotta. For the later infusions the character of the tea changes and the aroma of Jin Xuan oolong enters the stage - the roasted aroma with more spicy notes.
The flavors and scents are the most enjoyable if the tea is drank slurping.
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Item code: TWY096
Origin: Taiwan
Ingredients: oolong tea
Best before: DEC / 2021
Dimensions: 12 x 20 cm
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Goods will be dispatched within 5 business days after confirming the inventory of the product quantity you have ordered.
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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) Put the tea leaves into the pot. Pour hot water over it for a few seconds, then pour it into the cups, then pour it all out. (This opens the leaves up while also pre-heats the tea utensils.)
STEP 2) Pour water over the leaves.
STEP 3) Steam it for required time.
STEP 4) Pour the tea into a pitcher, then into the cups to serve.
❖ For the second infusion, steep it for about half the time of the first infusion. For every other infusion after that increase the steeping time (from the time of the first infusion).
❖ Make sure to open the lid of the teapot between infusions, to prevent the leaves from steaming too much.
Taste of tea is a matter of preference, so try infusing tea in several ways and find your
favorite way to infuse.
Lidded bowl from Gozen kiln, Fukuoka Prefecture • 180 ml
* Approximately
Tokoname water cooler or pitcher by Hiroshi Koie • 150 ml
* Approximately
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