Flavor Profile:Dark heavily oxidized brew, with hints of smokiness, and a distinct fruity flavor.Ingredients:100% Organic Oolong Tea Leaves.Certified Organic by:Quality Assurance International (QAI)
Grown at a 100% Organic tea garden within Wuyishan, a scenic area stretching along Fujian's northernmost border with Jiangxi Province. It comprises 36 graceful rock peaks and a twisting, curving river called Nine Bend Creek.
Authentic Wuyi Oolong
Only teas grown within a 60 kilometer territory are considered Zheng Yan Cha—authentic Wuyi Tea. Wuyis are further categorized by elevation and those at the highest elevations are most prized. Tea is the sustaining life for Wuyi mountain people and there are a number of tea gardens and teahouses in the area.
Although this tea is quite hardy and maintains its flavor well over time, it is best when enjoyed fresh in April and May.
Making oolong teas requires selecting suitable plant varietals and precise leaf rolling and roasting techniques. The varietals and processing methods are native to Taiwan and China’s Fujian province. Most famous of all Wuyi varietals is Da Hong Pao or Big-Red-Robe. Only a few original plants still remain and have been maintained by the same married couple for the last 25 years. Many tea areas in Wuyishan contain second and third generation strains of the Da Hong Pao plants. Other tea varietals include Bai Ji Guan, Mingcong, Rougui, Shuixian and Qizhong.
Pan Fired Technique
In making this tea, long stylish leaves are twisted sideways and then pan-fired to stop oxization. The leaves are baked in the final stages of processing.
For daily drinking, a smaller amount of leaf with a longer steeping time gives a rewarding cup with little effort. This teaâ€™s tightly rolled leaf requires fairly hot water (180 to 200 F) to bring out its full taste and unique aroma. Steeping 1 teaspoon of leaf per 8 ounces of water for 3 to 4 minutes will typically yield 2 to 3 satisfying infusions, although some oolongs will provide more.
Another common method would be to enjoy the tea â€śChinese style." Merely place a few leaves at the bottom of a cup or glass, add hot water, and cover. After a couple of minutes or so the leaf will unfurl and sink to the bottom of the vessel allowing you to drink from the top. When the water is down to just over the leaves, simply add more water. This style provides many infusions for a small amount of leaf.
Of course, the most famous way to drink oolong tea is Gongfu style. (Gongfu is the Chinese term we derive â€śKung Fuâ€ť from. It means to do something skillfully.) Though it takes many years to perfect the true Gongfu tea ceremony, a simplified version can be practiced at home.
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