Jin Xuan Taiwan Milk Oolong known as "Day Lily" from the high mountains of Zhu Shan in the Nantou County district
1 oz Bag
Profile: light and flowery with a milky finish
We fell in love with this tea while cupping with our friend who is the Taiwan Tea Ambassador
Very high in antioxidants
HEALTH ` VITALITY` WELLNESS ` REVIVAL
Brewing Instructions Traditional Gong Fu Style -
In Taiwan, the most common way to make oolong tea (also spelled wulong tea or wu long tea) is Gong Fu style. Making oolong tea this way requires a small tea pot. The oolong tea is served in small cups, and the same oolong tea leaves can be brewed many times.
Making tea gong fu style is ideal for Taiwan oolong tea. The short brewing time allows the sweet flavor of the oolong tea to come out without excess caffeine or tannin. Even those who are sensitive to caffeine can drink this type of oolong tea all evening and still get a good night's sleep
Temperature - 185 - 205
When the water has reached the correct temperature, a small amount is used to rinse the teapot and cups. Oolong tea is then measured into the teapot - usually to about 1/4 or 1/3 of the volume of the teapot. The oolong tea leaves are not handled - a scoop is used to put the tea into the teapot.
The teapot is filled about half-way with hot water. This first infusion is not for drinking - it allows the oolong leaves to "awaken" and start to unfurl. It also removes excess dust from the tea leaves.
The teapot is swirled around to distribute the water evenly through the tea leaves and then poured out into the serving pitcher after about 10 seconds. The pot is immediately filled again for the first drinking infusion.
As the tea is steeping the liquid from the serving pitcher is poured into the cups to heat them up. This water is then poured over the tea pot to draw steam through the hole.
The first steep is quite short - 30 to 50 seconds depending on the type and quality of the oolong. Making oolong tea is a delicate art and finding the appropriate balance between volume, temperature, and steeping time requires knowledge of the tea leaves. If the first steep is too strong or too weak, you can adjust the brewing time for subsequent steeps.
The oolong is poured through the strainer from the teapot to the serving pitcher and then to the individual cups. The cups are arranged next to each other and the pouring is done in a continuous circular motion. This allows each cup to receive oolong tea which is identical in taste and color.
The bottom of the cups are wet from the tray and the spillage so they should be briefly placed on the tea towel before serving.
After pouring the oolong the teapot can be immediately filled with hot water for the subsequent brew. Each brewing time can be slightly longer than the previous.
A good quality oolong will give you 4-5 steeps