“Had a sample of this Oollo tea from the Vancouver Tea Festival that I brewed up today. It has a really nice earthy aroma to it, and a very clean and crisp flavour. It’s aptly named as the liquor...” Read full tasting note
“Smells SOOOOO good! I saw a talk about oolong teas by Jenny Lo yesterday, and had to pick up a couple teas to try. They had some 10g sample sizes, which made me really happy… although I possibly...” Read full tasting note
“The weather yesterday was absolutely bonkers! A few miles from my house a tornado touched down, the sirens were going off like crazy, and the best of all, I finally got to photograph a tornado. Ok...” Read full tasting note
“I have been pacing myself today. It is hard because I actually feel like me. So, Oollo Tea, they are new to me. They specialize in Taiwan teas and are located in Vancouver, BC, Canada. This one is...” Read full tasting note
A perfect marriage between Burma Ashamu and Taiwanese wild tea. The long twisted whole leaves give distinct smooth raisin, date and cinnamon infusions with traces of peppermint.
TEA DETAIL
Varietal: Taiwan No. 18
Mandarin Name: 紅玉茶
ORIGIN
Curator: Yoshi Lo
Location: Yuchi, Nantou, Taiwan
Elevation: 800m
BREWING INSTRUCTIONS
Amount: 2 tbls / 3g
Water: 250 ml
Temperature: 95~100 C
Brewing Duration: 2-4 min
Repeat Brews: 4 brews
Teaware: Glass and Porcelain
Gongfu Brewing: 150ml water, 1st brew 20", 2nd 40", 3rd 1’, 4th 1’40"
Cold Brewing: 2tbls / 3g in 250ml water then refrigerate for at least 3 hours
Company description not available.