Mellow, deep, toasty flavors characterize the "Black Dragon" Oolong that is the basis of this traditional blend. White Chrysanthemum flowers are added bringing a fresh sweetness to this delightful tea. A favored tea in China, especially in the holiday and winter seasons, it is a perfect tea for relaxing, entertaining and with meals. Lot # 88.
Lot Notes
Each year's harvest is graded and then blended to create the various lots offered. We look for a few traditional style Tieguanyin lots that offer a more oxidized. roasted flavor. This lot has plenty of body and nuanced notes that make it an excellent selection to be combined with White Chrysanthemum. Note the classic leaf shape, varied leaf coloration and bright aroma.
Tea Facts
Select Tieguanyin variety leaves from the AnXi Region of Fujian Province are rolled and oxidized at 60-80% offering a rich, almost spicy base flavor. Farm is located at about 700 meters on the eastside of the coastal mountain range. Many consider this farm’s location as ideal for tea as the slope receives early morning sun and cooling breezes. The White Chrysanthemum flowers are from Anhui Province. They are natural, no additives. The flowers are broken by us to create a consistent blend.
Tasting Notes
The White Chrysanthemum is sweet and tangy. The Oolong is deep and toasty in flavors and aroma. Combined, they create a softly sweet and invigorating cup of tea. You will note its lingering flavors.
Brewing Suggestions
We use one rounded tablespoon or about 4-5 grams for 12 ounces of water. Best if the water is right at boiling temperature. Briefly rinse the leaves and pour this water off. Re-infuse and let it steep for 2 minutes and taste. If you want more flavor, 3-4 minutes will bring more body and flavor to the cup. Multiple steeps are the norm.
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.
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Nice
Very pleasant and relaxing tea.
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Taste like the typical Chinese restaurant Chrystantemum Tea
It tastes like the cheap tea in Chinese Restaurant. Not worth the price.