Smooth with a woody nuttiness and notes of cherry and sweet fruit. Full bodied and complex while maintaining the brightness and soft tannins of a Spring tea.
A rather extraordinary and delicious oolong from organic gardens near Taitung in Taiwan.
Full bodied and complex while maintaining the brightness and soft tannins of a Spring tea. This tea is low in tannins but very rich in flavour.
The first infusions are sweet and nutty leading to dark caramels and rich fruit. There is a notes of chocolate highly unusual for an oolong tea. Delicious served with savoury food.
This tea is crafted by a young farmer called Wei, and his mother.
He is supported by the local organic farming community who share skills and labour through the seasons.
The tea can be infused several times to reveal incredible subtleties of flavour. We recommend infusing the leaf in small amounts of hot water with a high leaf to water ratio, and infusing many times rather than making one large pot. In this way you will uncover countless flavours.
Use an inch of hot water at 212°F (100°C) to rapidly “wash” the leaf for a few seconds. You can discard this first brew. This opens out the rolled leaf and allows the water to penetrate. Subsequent infusions are best made at high temperature but rapidly - just 20 to 30 seconds. You don’t need to reheat the water as you go – the softened leaf will require lower temperatures. In all we recommend at least six steps to allow the leaf to completely open out and reveal all its beauty.
You can also enjoy one teaspoon of leaves all day - coming back to the same pot and reinfusing it – but in this instance reheat the water to 194°F (90°C).