This semi oxidised tea from China is somewhere between a green and a black tea. This particular oolong acquires it’s wonderful creamy flavour and finish as the result of a sudden shift in temperature during harvest – a rare and totally natural occurrence which means this tea is produced in small batches only.
Hot tea brewing method: Place 1 rounded teaspoon of tea per cup in an infuser, teiere or teapot, pour on hot water. Cover and let steep for 1 – 5 minutes according to taste. Milk is not recommended but sweeten to taste. Traditionally, the recommendation has been that Oolong teas be brewed at 85°C., we suggest bringing the water to a boil and allowing it to cool to the desired brewing temperature. This tea can potentially be brewed multiple times in which case it’s recommended to brew for shorter periods. The first brew should be discarded as it serves to rinse the tea and open the leaves. Subsequent brews should improve in flavour.