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