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Taiwanese Oolong Assortment

 

Six teas to represent the nuanced spectrum of oolong from the small island, one whose tea history is as interesting as the history of Taiwan itself. The spine of tall mountains running the island's length provides an excellent environment for the cultivation of aromatic oolongs: sweet, floral, spicy, oily, and creamy. The connoisseur of Taiwanese teas has here everything they could wish for, from the mild and green Jin Xuan to the full-bodied, roasted Dong Ding, and the curious can deepen their knowledge of these renowned varieties.

Teas Included:

  • Ali Shan
  • Cui Yu
  • Dong Ding
  • Jin Xuan
  • Qing Xin
  • Si Ji Chun

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Preparation
IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 100°C
  • 4 infusions: 30, 45, 60, 90 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.

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