Grown high at the edge of Western China using the famous Green Heart cultivar from Taiwan, this masterfully oxidized oolong brings notes of honey, malt and toasted coconut that make it a dark and rare delight to drink from first cup to last.
Tasting Notes:Honey, malt, toasted coconut
For Western brewing, this tea can be brewed for single infusions using 1 rounded tsp (3 grams) of tea per 8 ounces of 212 degree water and steeped for five minutes.
For gaiwan brewing, place 7 grams of tea leaves into 150 ml (5 ounce) gaiwan. Bring spring or freshly drawn filtered water to a boil (212 degrees). Add enough water to cover the leaves and discard water after five seconds, this is to rinse the tea leaves. Fill your gaiwan to the top and let the leaves steep for 10-20 seconds. Set the strainer on top of the decanter and pour the tea out of the gaiwan with the lid slightly askew, without allowing the tea leaves to escape. Serve into small cups and repeat this process at least 4-5 times and notice how the tea leaves change in flavor over each infusion. Learn more about gaiwan service here.
