Tea Steeping Guide
About Tea: How It's Made
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Ali Shan High Mountain Oolong Tea - Winter, 2016
Zhi Lan - Fenghuang Oolong Tea - Spring, 2016
These vividly green, hand-picked & meticulously processed leaves produce a full bodied, golden-amber liquor with a vividly floral "high mountain" aroma that is uniquely pronounced in Winter harvest teas. The infusion is rich and mouth coating, and notes of sweet baby green vegetables, dried flowers & very light caramel come through beautifully in the bittersweet aftertaste.
This exceptional oolong tea is comprised of long, twisted deep greenish-black leaves with a tart, flowery aroma. When infused, it produces a beautifully clear light amber liquor with notes of tropical flowers and aromatic wood. The infusion is marked by vividly flowery and woody-sweet flavors against a mild but assertive bittersweet background with moderate astringency and a lingering orchidy-floral aftertaste.
Shui Xian - Wuyi Oolong Tea - Spring, 2016
Jiu Long Pao - Wuyi Oolong Tea - Spring, 2016
The dry leaves have a long, twisting shape and dark greenish red-brown color with a notably toasty aroma. The oxidation level is a bit lower than is traditional with a lot of the old-school Wuyi Oolongs, which produced a light brown sugar or dark honey-type sweetness in the finished tea. The infusion is clear amber with a rich, toasty-sweet aroma and medium to full body. The flavor is roasty and woody-sweet with an assertive tea taste and hints of cocoa, light brown sugar or dark honey and dried stonefruit in the finish.
The dry leaves are long, twisted and dark reddish-brown with olive green undertones and a mildly roasted aroma. The beautifully clear, reddish-amber infusion features a markedly fruity aroma that is best appreciated by using an aroma cup, but, if aroma cups are not available, be sure to at least enjoy the fragrance left behind on the lid of your gaiwan after decanting. The full-bodied liquor is rich, roasty, & woody-sweet with an impressive minarality and intense fruitiness in the long lasting finish.
Mi Lan Dan Cong - Fenghuang Oolong Tea - Spring, 2016
Mei Zhan - Anxi Oolong Tea - Fall, 2007
This Mi Lan Dan Cong is comprised of long, beautifully twisted deep greenish-black leaves with a light aroma of toasted grain. When infused, the light amber liquor has, as the name "Mi Lan Xiang" (honey orchid aroma) suggests, an aroma reminiscent of honey and orchids. In the cup, the medium to full bodied infusion delivers bittersweet, woody, honey, floral, roasted grain and dried-fruit flavors against the backdrop of a pleasingly assertive but not biting astringency. The bittersweet, floral elements build steadily sip after sip into the gloriously long-lasting finish for which Fenghuang Oolongs are so prized.
This tea is comprised of reddish-brown, loosely ball rolled leaves with a mild, woody aroma. When infused, it produces a reddish amber liquor with the woody & plummy aromas common to moderately aged oolong tea. The medium bodied infusion has a nice fruit-tinged peaty/aged flavor that balances nicely against elements of aromatic wood and dried fruit. The finish is peaty & sweet with elements of dried plums and moist, sweet pipe tobacco.
Ali Shan Red Oolong - Taiwan Oolong Tea - Fall, 2015
Ali Shan High Mountain Oolong Tea - Spring, 2015
The leaves of this dark oxidized oolong tea have been rolled into a ball-shape, similar to the famous green-style oolong teas of the Ali Shan region. When steeped, this tea produces a beautifully clear, reddish-amber infusion with a sweet aroma. There is a familiar, distinct flavor and sweetness unique to the Qing Xin tea cultivar used to produce this tea that comes through clearly in the cup along with some sweet spices (cinnamon perhaps?) and maybe just a touch of dried flowers. The infusion is full-bodied, well rounded in the mouth, and the aftertaste is remarkably sweet & spicy.
These deep green nuggets of ball-rolled, hand-picked leaves yield a full bodied, light amber liquor which beautifully showcases this tea's unique "high mountain" aroma. This distinctive high mountain aroma is reminiscent of lilacs or orchids, and the amazing floral sweetness carries through in this tea's crisp, clean flavor and impressively long-lasting bittersweet aftertaste.
Li Shan - Med-Light Roast - Taiwan Oolong Tea - Spring, 2014
Dong Ding - Medium Roast - Taiwan Oolong Tea - Spring, 2014
This exquisite medium-light roast oolong tea was grown and processed in the famous Li Shan (Pear Mountain) growing region, and it was roasted/finished in the Taipei area by a specialized tea roaster. To our taste, it represents a near-perfect union of impeccably grown and processed high mountain tea leaves and expert finishing by a true master of the art of roasting tea. When infused, it produces a moderately full bodied liquor that boasts distinctive, lightly citrus-tinged sweet, floral notes complemented beautifully by a lightly caramelized sweetness from the careful roasting process in the lovely, long-lasting bittersweet finish.
This traditional style Dong Ding is the quintessential medium roast Taiwan Oolong tea. Mid-oxidized Qing Xin Oolong variety tea leaves have been roasted slowly and carefully by our friend, a specialist in the art of traditional oolong roasting, to create a finished tea that is well balanced, toasty, smooth and bittersweet. The infusion feels thick in the mouth, and the flavors of umami-rich greens, flowers, toasted nuts and just a hint of sweet spice mingle with a toasty caramelized-sweetness into the sweet and exceptionally long-lasting finish.