“This is VERY different than any Oolong I have tried and it was good, indeed! It’s roasty and toasty and I like it! Woodsy and leafy…hearty and strong! At first I thought it smelled like “New Car...” Read full tasting note
“I love my Breville … have I mentioned that lately? I didn’t brew this tea in my breville, but what I did do is use the breville as a tea kettle, and I love being able to heat the water to the...” Read full tasting note
“This is a very yumy one. It’s grassy and nutty and tastes of autumn :) Not sweet, not bitter, just right and smooth.” Read full tasting note
“I like the way that Life In Teacup has steeping notes on their site for every tea. This tea packs a punch for flavor but is not overwhelming, for me the toast is mild and it is woodsy but settles...” Read full tasting note
Production Year: 2009
Production Season: winter
Production Region: Nantou County, Taiwan
Style: Traditional medium roast
Brewing 1a: Oolong, ball-shaped dry tea leaves
Vessel: gaiwan or small teapot
Water temperature: newly boiled water (above 95 °C or 203 °F)
Amount of leaves: 5 gram for every 120ml total volume (Or reduce the amount to 3 gram for some heavy oxidation and/or heavy roast products)
Warm-up infusion: pour hot water in the vessel, and immediately drain it. Wait for about 1min. before starting the next infusion.
Time for each of the first 3 infusions (after warm-up): 20sec. (Or reduce the infusion time to 10-15sec. for some heavy oxidation and/or heavy roast products)
Extend infusion time based on taste for later infusions. Most oolong tea can well last for at least 5-7 infusions.
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