Tasting Notes
Sweet and grassy with soft floral notes leading to a deep verdant finish. The first infusion has a succulent sweetness with later infusions leading to biscuity, smooth notes.
Quantity
Use 0.07 - 0.14oz of leaf per 5.1fl oz of water (2 - 4g per 150ml).
Temperature
For the optimum infusion wash the leaf with 212°F (100°C) water, then use the same (slightly cooled) water to infuse.
Time
Infuse for 1 - 2 minutes, tasting regularly.
Infusions
You can infuse this tea at least three times. With each careful infusion, different subtleties of flavour are revealed.
Cost Per Cup
63¢ per cup based on 0.07oz of leaf per 5.1fl oz of water and 3 infusions.
This tea can be infused several times to reveal incredible subtleties of flavour. We recommend infusing your loose leaf oolong tea in a gaiwan tea set. Using small amounts of hot water with a high leaf to water ratio, and infusing many times rather than making one large pot can uncover countless flavours.
Use an inch of hot water at 100°C (212°F) 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 20-30 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 90°C (194°F).
Here is a short video demonstrating how to get the most out of your precious oolong leaves with a gaiwan:
CHINA
Oolong Tea
Oolong tea is the favourite tea of China. It originated in the Fujian Province, where it is thought that it was first produced at Mt Wu Yi Shan at the end of the Ming dynasty.
It lies artfully between the categories of green and black teas- sometimes called a blue tea. There are as many grades of oolong as there are fine wines.
Flavours
Sweet & Savoury
The flavours go wonderfully with both sweet and savoury food. The most exciting pairing we have made is with cheese. With the exception of ripe French soft cheese and blue cheeses this oolong enhances almost any cheese board. Please try it. You'll be amazed.
