The dry scent of this tea exudes the characteristic LiShan flowery headiness. The nose is where the tea begins to distinguish itself from the pack; a freshly steeped cup mixes orchid and satsuma blossom aroma with a powerful and mouth-watering breath of freshly cooked jasmine rice. The palate possesses exceptional smoothness and consistency, something that other floral teas—which are almost as a rule peakier in flavor—struggle to maintain. Mouth-feel is smooth and full-bodied, be sure to spend a few minutes savoring this feature before steeping yourself another drink.
Higher quality green oolong have the ability to withstand slightly higher water temperature in the tea pot: this unlocks exciting new flavor profiles. We’ve found that water temperatures from 88°c to 91°c are sweet and creamy, while water temperature between 92°c and 94°c are sharply floral. Try both methods and decide which style is best for you!
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