The standout feature of this tea is its mouth-watering flavor and consistency. The aftertaste is light and minty, yet exceptionally long-lasting. If we had to choose between describing our Winter Mountain Oolong as either sharp or soft, it would definitely be sharp. In general we’ve found spring high mountain teas to be sharp and floral, and winter harvests to be soft and deep. The top and middle notes have a good blend of both floral and fruity flavors, with the tropical fruity notes being front and center.
Mountain Oolong brews best at temperatures between 88°c and 91°c. For a more classic winter green oolong profile, we suggest brewing gongfu style: 91°c with six grams of tea, steeped for forty seconds to a minute maximum. A more standard technique (three grams of leaf for around ninety seconds to two minutes) will introduce sharper, more floral flavors to the liquor. Expect the profile to shift in subtle ways from first to second to third steep, exciting!
Prepare 3 grams of tea leaf (slightly less than a teaspoon) per 100ml of water(about half a cup).
For the first two steeps, 90°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 between four and six re-steeps depending on the quality of the tea. 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...