A competition-grade, single-origin Tieguanyin oolong made in AnXi by a tea maker well-known for the superb quality of his teas. Classed as a clear and fragrant Tieguanyin, the leaves were fired briefly at low-temperature to ensure a fresh, green-color leaf with a very evident floral aroma. As the rolled leaves steep, they unfurl slowly and release lush, honey-colored liquor and an orchid-like flavor that will delight the palate and linger. Lightly oxidized, uniformly large, the leaves are light-to-dark green. This oolong is rich and is good for a number of infusions as the leaves release complex flavors.
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.