Orchid Fragrant TieGuanYin Oolong Tea

Description

Traditionally tightly-rolled by hands and light-roasted, ball-shaped Oolong tea that is harvest twice each year in the high-altitude tea mountains of Nan Ping town, An Xi city, FuJian province, China.

About Tea：

Orchid fragrant TieGuanYin Oolong is lightly oxidized, tightly rolled, ball-shaped oolong tea that is harvested twice each year. Made from the An Xi Oolng tea leaves (“Four Seasons Spring”) cultivar, This  Oolong has a golden-green, medium-bodied infusion with a very floral, long-lasting aromatic complexity evocative of fresh gardenia, freesia blossoms and tropical fruit. Grown at elevations of 400-800 meters mountains above sea level in the Nan Ping Town, An Xi City, FuJian province, China—which is the most famous origin for producing the Oolong tea with a long history up to 1000 years of the hand-tea processing techniques.

This tea is produced according to a very old recipe and technique developed sometime in the 1300s. Fresh flowers have very delicate and complex aromas that are easily absorbed by tea. The aromas of flowers are often only found in the fresh flowers at their peak bloom. The art and skill of flower scenting tea relies on timing, manipulation, separation, careful drying and attentive curing. No flavors or additives are used in this organic method of flower scenting Oolong tea.

Traditional Tea Preparation:

Add 5g to a gaiwan or gongfu teapot (per 150ml).

Use 212°F water.

To rinse and unfold this tea using the first infusion

Infuse 1st brew for 30 seconds and decant.

Infuse 2nd brew for 10 seconds.

Repeat several times, brewing until the flavor and aroma of the tea dissipates. As the tea leaves expand and unfurl, increase the infusion time to coax out more of the flavor and aroma.

Origin:

An Xi, FuJian province, China

Elevation: 400-800m

Ingredients: TieGuanYin Oolng Tea