Jade green in leaf color, this lovely oolong is the first of the oolongs to come out in spring. Offering a distinctively fresh green appearance, Jade Oolong is a small-leaf cultivar called Huang Yan, with a distinct aroma of Osmanthus flowers. Favors are decidedly floral.
Lot Notes. Grown along the coast of Fujian Province near Xiamen. Always a spring treat as this is the first oolong to market along with early green and white teas. Noted for its Osmanthus flower-like aroma. Its fresh green appearance is striking!
Tea Facts. The cultivar is Huang Yan, made into a "Se Zhong" style - a blend of early-pick spring leaves to ensure its much prized taste profile for spring tea tasting. It is one of the smaller leaf oolong cultivars grown in China. Its name - Jade Oolong - harkens from the light-green coloration of its leaves. Huang Yan has been cultivated for over one hundred years.
Tasting Notes. In the first steep the leaves open boldly to offer a light golden liquor color and a floral aroma of Osmanthus flower. Jade Oolong has a delicate, softly sweet taste and note of pear. Finish is lingering & refreshing. This tea goes very well with food.
Brewing Suggestions. Use 2.5-3 grams (a teaspoon) per 6-8 ounces of water; or serve it Gongfu style with 6-8 grams per 6-8 ounces of water. Use water at boiling temperature, rinse the leaves briefly to "awaken" them; pour off and re-infuse for 2-2.5 minutes. Shorten your steep time if serving Gong Fu style. The leaves will steep multiple times.
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.
-
Jade Oolong
great taste and finish good for multiple steeps. I am a heavy tea drinker and use this as a daily drink