Cup characteristics: Smooth and slightly sweet; toasty with a touch of dryness.
Oolong means semi-fermented. After rolling, the tea is allowed to ferment only until the edges of the leaves start to turn brown. The tea is then fired which arrests the fermenting process and captures the interesting character associated with Oolong tea. In Taiwan, producing oolong tea involves highly specialized skills in the control of the withering, oxidation and firing. A slight variance in any of these gives each variety a distinctive aroma, flavor, color and finish. The best Oolongs come from Taiwan (Formosa) where the character of short-fired oolongs take on bakery notes with rich amber liquids. This tea falls into the latter category.
It is worth noting that in Taiwan, the making of oolong tea is regarded as a precious art that requires years of training. From the nursing of a seedling, to planting, to nourishing the bushes to properly selecting the best time to pluck leaves, the husbandry of the tea farmer is a legacy passed down from many generations. It is felt that only the application of years of dedicated study and practice, combined with the unique character of Taiwan leaves can provide the exceptional quality oolong teas that have made the island famous for its teas.
Hot Tea: Put 1 slightly heaping tsp of loose tea for each 7-9 ounces of water 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. Milk and sugar are not recommended.
Iced Tea: (1L/QT) 6 slightly heaping tsp. of loose-leaf tea into teapot. Pour 1 1/4 cup of boiling water on tea. Steep 5 min. Quarter fill serving pitcher with cold water. Pour into pitcher straining tea. Add ice. Top up with cold water, garnish and sweeten to taste.
Ingredients: Oolong tea.
