Origin: Woo She, Nantou County, Taiwan

Plucking Season: Spring

Introduction: Grown at an altitude of 1100 meters in Central Taiwan, Jade Oolong is a newly developed hybrid varietal. The leaves of this plant varietal have distinct zig-zag ridges, unlike those of other mountain oolongs in Taiwan.

Sun Withering
In making Jade oolong only the newly sprouted leaves are plucked. They are then ‘withered’ in the sun (weather permitting) or indoors on special bamboo trays for a few hours to reduce moisture.

Traditional Rolling
Once a suitable suppleness is achieved in the leaves, traditional rolling techniques (which include wrapping the leaves in cloth and binding it tightly into ball shape) are applied in conjunction with light roasting in a rotating tunnel roaster. Successive re-rolling and re-roastings are done to achieve the optimum shape and flavor. A final roast is given to complete the processing.

Best Season
Jade Oolong is in season during spring (april-may) and early winter (november) time periods. All green oolongs lose freshness quickly are therefore best enjoyed during their harvest time periods.

Judging Quality
Apart from elevation, season and age of the plants, oolongs can be evaluated by the quality of leaf and the processing art. The leaves should be tightly rolled and should not crumble with gentle pressure (crumbled leaf is a sign of over-roasting or stale leaf)

Flavor Profile: Light orchid fragrance with a mixture of sweet and grassy flavor notes.

Brewing Suggestions