A bit more coloury and full than traditional spring oolongs. Superb orchid-like notes with a dark cherry finish.
Luxury Ingredients:
Oolong tea
Tea(s) From:
Taiwan
Antioxidant Level:
High
Caffeine Content:
Low
Shelf Life:
10 years unopened, 2 years after opening.
HOT BREWING METHOD (Ideal Brewing Temperature: 85ºC/185ºF):
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz / 200-260ml of fluid volume in the teapot. Briefly infuse with freshly boiled water and then pour off. Re-infuse the tea and pour after about 1 minute or longer to taste.
ICED TEA BREWING METHOD:
Place 1 slightly heaping teaspoon of loose tea or 1 tea bag into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the leaves or removing the tea bags. Not all of the tea will fit, allowing for approximately an additional ½ serving. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
HISTORY:
If you love Oolong tea as much as we do, take a moment with us to express our gratitude to the good people of Taiwan: "Duo sa!" (That's how you say thank you in the local dialect.) Despite the small size of the island nation, the Taiwanese Ministry of Foreign Affairs reports that Taiwan produces some 20% of the world's Oolong supply. So just how does a country no bigger than Delaware and Maryland combined produce so much tea? The answer can be found in one word: efficiency.
In order to make the best use of the small amount of land available for their purposes, Taiwanese growers have perfected a system that combines artistry and science in a way that is unparalleled in the wider world of agriculture. As an example, let's examine the difference between spring and winter harvest Oolong.
To be considered premium export quality, tea leaves need exposure to an abundance of sunlight and warmth during the day, followed by low temperatures at night. This yin and yang-like balance preserves the freshness of new shoots and lends a brisk, snappy quality to the finished product.
In order to maximize the benefits of sunlight and cool temperatures, plucking takes place at different elevations, at different times of day, during different times of year. In springtime, bushes at low elevations are plucked in the morning. In winter, bushes at higher elevations are plucked first. In order to perfect the process and maximize their yield of premium leaf, Taiwanese planters must be highly in tune with nature, "feeling" the weather, as they wait for the precise day to make the switch each year.
The result of all this waiting and plucking is Oolong tea that consistently dazzles the taste buds and soothes the soul. This Formosa Winter Oolong is a perfect example. In the cup, the liquor exhibits a full, round body with floral notes that hearken back to the mountainsides on which it was grown. As we said earlier, "Duo sa!"
