The character of a pot of tea tells a story about the leaf it originated from. Good tea is a mixed blessing for tea farmers; in general, the harder the tea plant struggles to grow, the more flavorful and tempered the finished brew becomes. For this reason higher elevation with colder temperatures and thinner air produces outstanding leaf.
The Mountain Oolong we harvested this spring is playful and sharp for just a moment, which gives away into a verdant roundness. A bit of grassiness in the middle notes recalls a very high-end green tea, or something like a particularly high elevation BaoZhong. The aftertaste is fresh and light. Expect lightly floral notes of jasmine and orchid. Top, middle, and end have a bit of an etheral sense of citrus-sweetness underneath it all. If we had to describe it in one word, this year's Mountain Oolong Spring is very green!
Prepare 3 grams of tea leaf (slightly less than a teaspoon) per 100ml of water(about half a cup).
For the first two steeps, 92°c water for no longer than 60 seconds will provide plenty of flavor. From the third steep onward it is fine to add up to thirty additional seconds per steep. This should provide about four re-steeps. For larger vessels (teapots of over 500ml) re-steep potential is usually lower.
The key difference between green, oolong, and black teas is not the ingredients, but production techniques. Look specifically at the pro...from $8.00
The key difference between green, oolong, and black teas is not the ingredients, but production techniques. Look specifically at the process of oxidization. Green teas are not oxidized at all, black teas are 100% oxidized, and an oolong can run anywhere in between. Black Pearl is a heavily oxidized oolong...
Four Seasons of Spring is named so because it produces four flushes (or harvests) each year that have a flavor and quality of that of a s...from $8.00
Four Seasons of Spring is named so because it produces four flushes (or harvests) each year that have a flavor and quality of that of a spring flush. This varietal was cultivated in Taiwan from a strain of TieGuanYin (Iron Goddess of Mercy), in the 1980s. This delightful oolong varietal...
JinXuan is also known as milk oolong for its milky fragrance and taste. Expect heavy body and tastes that are floral with a slight peach...from $9.00
JinXuan is also known as milk oolong for its milky fragrance and taste. Expect heavy body and tastes that are floral with a slight peachy sweetness, the mouthfeel is very substantial and creamy. While flavoring is sometimes added to JinXuan tea to accentuate the milk flavor, this is most often...