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It’s believed this tea was discovered about 300 years ago during the Chinese Qing Dynasty. This tea is a superior grade from Fujian, China. The semi fermentation gives the tea a little bit more body than a green tea but less body than a black tea and interestingly it gives the flavor a very unique twist. You will see (particularly in the infused leaf) that the edges of the leaves are slightly bruised (brownish). The reason for this is that the leaves are lightly bruised to start the oxidation process. Because they are more full bodied than green teas, oolong teas must not be picked too early or at too tender a stage. They must be produced immediately.
It brews an aromatic, clean, and bright cup with a full-body and a light sweetness that lingers.
Brewing for Best Results
Ideal Brewing Temperature: 195°F/90°C.
Minimum Brewing Temperature: 185°F/85°C.
Modern Method: Bring filtered or freshly drawn cold water to 195°F/ 90°C. With an infuser, use 1 slightly heaping teaspoon of loose tea per 8 oz of fluid water. Rinse the tea first by placing enough prepared water over the leaves and leave set for 10 seconds. Discard rinse water. Do not drink. Steep 3-4 minutes according to taste (the longer the steeping time the stronger the tea).
Traditional Method: When preparing by the traditional method, this tea can be used repeatedly - about 3 - 4 times. Bring filtered or freshly drawn cold water to 195°F/ 90°C. Place 1 slightly heaping teaspoon of loose tea per 8 oz of fluid water. Rinse the tea first by placing enough prepared water over the leaves and leave set for 10 seconds. Discard rinse water. Do not drink. Pour the prepared water directly over the leaves after the rinse. Steep for about 2 minutes then remove leaves. Rinsing the leaves are not recommended when brewing the second or third time.
Tea(s) From: China
Luxury Ingredients: Oolong Tea
ICED TEA INSTRUCTIONS
Per Serving: Bring filtered or freshly drawn cold water to 195°F/ 90°C. Place 1 slightly heaping teaspoon of loose tea per 7-9 oz of fluid water. Steep 5 minutes. Add filtered hot tea to 16 oz glass filled with ice.
Per Pitcher: Makes 1 Quart. Bring filtered or freshly drawn cold water to 195°F/ 90°C. Place 6 slightly heaping teaspoon of loose tea in a heat resistant container. Pour 1 ¼ cup of prepared water over the tea leaves. Steep 5-7 minutes. With a fine mesh sieve, filter the hot tea liquor to the serving pitcher filled with ice. Add cold filtered water to top off. (Some luxury teas will turn cloudy when poured over ice).
Making an amazing cup of tea requires several things. High quality tea, filtered or freshly drawn cold water, correct water temperature, time of infusion, and filters/infusers. Unfiltered water or too hot of water can ruin the best of teas. Always use filtered or freshly drawn cold water. Any flavor from water treatments or heavy minerals such as lime or calcium can taint the water. Brew at the ideal temperature. Too hot of water can scorch the leaves and produce a bitter brew. If you find that the tea is still bitter following the recommended brewing temperature, try lowering the brew temperature another 5 to 10 degrees. Use infusers that allow the tea leaves to fully expand and has full contact with the water. Ditch the tea bags. Know the steeping time for your tea. Too long of steeping can make your tea bitter and undesirable. Too short of time will make a weak tea. Don’t make tea in the microwave.
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illness. Cool the water to the ideal brewing temperature before brewing.
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