One of the treasures of the spring harvest, Flower Fragrance is classed as a "fresh tea" made to local customs, in limited quantity, and sold locally. Fresh teas and early harvest teas generally often have fragrances reminiscent of spring flowers. In this tea, the teamaker found hints of ambrosia and preserved and encouraged these natural aromas.
Lot Notes. Tea was harvested in the second week of April 2024. This oolong cultivar is oxidized to the coloration and aromas of a black, yet its notes remain true to its oolong origins. The teamaker recommends the leaf be stored at a low temperature. Flavor is enlivening.
Tea Facts. The cultivar is Mei Zhan, a traditional oolong varietal cultivated for hundreds of years throughout China. Cultivar is intensively farmed in mountain areas of Fujian Province. Harvested the first week of April 2024.
Tasting Notes. The taste is naturally sweet and lush. The flavor is light fruit. Think ambrosial and refreshing.
Brewing Suggestions. A teaspoon of leaf for 6-8 ounces of water. Use water temperature of 195-205 F. Steep for 2 minutes and taste. Tea is made to sweet notes so a longer steep time will bring forward more flavor, not pungency. Will yield multiple steeps given its large leaves.
OOLONG TEA
3 grams/1 teaspoon per 6 ounces of water
195° - 205° F
2 Minutes
Oolong leaves are large. Once plucked, they are either rolled and lightly oxidized (Tieguanyin style) or are long and crafted to a reddish-brown color (Dan Cong style).
Tieguanyin is shades of green, almost blue. Its infusion opens to an aroma of lilies of the valley with a mouthfeel of gentle vegetal notes as it develops into a buttery, floral finish. Dan Cong is aromas of brown sugar and candied fruit. The mouthfeel is strong and full-bodied with a sweet, refreshing finish. In steeping, first rinse the leaves briefly to awaken them. This steep can be enjoyed for aroma. The second steep releases precious flavors. Multiple steeps are the norm for oolongs as they are complex and layered.