Description
Technique: Fully Hand Made 全手工
Description of Packaging: Tin / Pouch
Storage guide: Store away from strong smells and out of direct line. Best kept in an air tight container.
Tea Farmer: Mr Chen
Oolong Tea
Oolong teas typically involve many more steps during processing, than other tea types. Oolong teas predominantly originate from Fujian, Guangdong and Taiwan.
The appearance and flavours of oolong tea are diverse. Oolongs can range from fresh, floral styles like Tieguanyin, through to dark, almost black teas like many of the Wuyi mountain teas and our Baiyaqilan which have rich caramel notes. These characteristics are achieved through the complex processes including single or multiple finishing bakes which involves considerable skill and art on behalf of the producer.
Oolong tea varietals, the tea plants, vary considerably too from very fine leaves of Tieguanyin to Daye and Foshou varietals whose leaves can be the size of a hand.
Yongchun County, Fujian 福建省福建省永春县
Located between Dehua County in the north and Anxi County in the South. Yongchun is well known for the Foshou 佛手 (Buddha’s hands) tea varietal. The varietal’s distinctive large leaves produce a deep, well rounded oolong.
The county grows several other varieties, including many gardens cultivating Tieguanyin.
Like many of the other Minnan counties, Yongchun is characterised by the mountains and valleys where the numerous villages nestle. The highest point in Yongchun is 呈祥乡雪山 Chengxiang township Snow Mountain at 1366m.
Brewing Oolong Tea in a Gaiwan
Vessel Capacity: 150 - 200ml
Tea Quantity: 8g (loose leaf)
Water Temperature: 95 - 98c
People / Servings: 4
Medthod: Rinse the tea with a little hot water and then discard it. Next refill the tea pot and follow the infusion times below. For a 120ml Gaiwan you can either keep back 1-2g or add all the leaf. If you add all the leaf, you may want to revise the brewing times slightly (downward) to allow for the fuller flavour. Please note using a Zisha teapot times should be revised downward to allow for time for the liquor to pour from the tea pot.
Infusion Times (in seconds):
1st = 30.
2nd = 30.
3rd = 40.
4th = 50.
5th = 70.
6th = 90.
7th = 120.
Please visit our online tea brewing guide, which includes different methods and infusion times for all tea types.