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Strong Fire Oolong
Oolong Teas

Native Name: Dark Tieguanyin

Origin: Woo She, Nantou County, Central Taiwan

Plucking Season: Spring

Introduction: Grown at an altitude of 1100 meters in Central Taiwan, Strong Fire Oolong is made from the Tieguanyin tea plant varietal.

Tieguanyin
Named after the Chinese Goddess of Mercy ‘Kuan Yin’, Tieguanyin is one of the more popular ‘rolled’ oolongs. Although Tieguanyin varietals are native and to Anxi county in Fujian province, many other areas in China are now also cultivating this varietal. There are apparent differences between the various Tieguanyin varietals, each with its own unique characteristics.

Strong Fire
In making Strong Fire only the mature, hardy leaves are plucked. They are then ‘withered’ in the sun for a few hours to reduce moisture. Once suitable suppleness is achieved in the leaves, traditional rolling techniques ( at least 13 different motions) are applied in conjunction with light roasting to achieve the optimum shape and flavor. A final ‘high roast’ is given to complete the processing.

Best Season
Strong Fire is best during spring (april-may) time periods. Since it is a heavy roasted tea, it maintains its flavor well over the months.

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: Heavy texture, bitter-sweet chocolate taste. Toasty aroma.

Ingredients: Oolong Tea Leaves

Brewing Suggestions

Water Temp °F (°C)	Quality of Water	Quantity of Leaf (tsp / 8oz water)	Steep Time (minutes)	Infusions
180 °F- 200°F (82°C-93°C)	Best with spring water	1	3-4	3

To learn about Water Quality click here

Oolong teas can be brewed in a variety of styles.

For daily drinking, a smaller amount of leaf with a longer steeping time gives a rewarding cup with little effort. This tea’s darker leaf requires fairly hot water (180 to 200 F) to bring out its full 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 “Chinese style”. Merely place a few leaves at the bottom of a cup or glass, add hot water, and cover. After a couple 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 “Kung Fu” 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.


Purchase Options
By the Ounce - $ 3.00
Classic Size Tin (3.5 oz.)- $ 12.50

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