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Hand picked, long, uniform-shaped tea leaves from Northern Taiwan. Slightly oxidized, this tea brews a lovely jade colored tincture with delicate flavor notes.
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Hand picked, long, uniform-shaped tea leaves from Northern Taiwan. Slightly oxidized, this tea brews a lovely jade colored tincture with delicate flavor notes.
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"These leaves are very different than other Oolongs I have seen. While Steeping the wet leaves are a very vibrant green. I think these leaves are already screaming for a 2nd steep...but time will tell. Not much for aroma, really, it's close to that of toast. The coloring of the tea-water is more of what I would think of as a green tea type color. As I sip the scent changes to a more masculine and outdoorsy type smell. For the taste it's a drier taste for starters and gently transforms into something...
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"Guangxi Gui Hua" has an interesting floral aroma and mild sweet taste - the result of pouchong tea sprinked with Osmanthus, a variant of the evergreen plant found in China. In America the plant is called "Devil's Wood." A unique, pleasant tea.
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The water used to steep this tea should be about 175°F or 80°C. Use about 1.5 tablespoons (3 grams) of tea leaves for about every 5 ounces (150 mL) of water. A steeping time of about 3-5 minutes is recommended with more or less time depending on the desired concentration. As a rough guide, the higher the temperature of the water or the greater the amount of leaves used, the shorter the steeping time should be. For the ultimate enjoyment, a traditional Chinese Yixing teapot is recommended for loose...
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A rival of the celebrated Tung Ting tea. A lovely daytime tea. It produces a golden liquor and subtle, delicate aroma.
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Jade Pouchong
Jade Pouchong is a very lightly oxidized Oolong tea, creating similar characteristics of green tea, but fruitier and more flavorful. It yields a delicious cup of tea with delicate floral fragrance and gentle sweet taste. A great afternoon tea.
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Not truly a green, not wholly an oolong, pouchongs are oxidized in a unique way. They are wrapped in cloth or paper to keep the leaves moist longer during the heat-generated oxidation. The result is that most pouchongs are oxidized 12 to 18 percent. This premium pouchong is slightly sweet, delicate, and smooth. It has a very relaxing and satisfying cup. Use spring water at a temperature of 80° to 90° C. (180° to 195° F.) and multiple short steepings.
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Known worldwide as one of Taiwan's best tea, one sip of it will make you ask, "Is this green tea?" Its bouquet is light and clean tasting, with low levels of caffeine. It is sweet, fresh and soft-edged with no astringency. Some people market this beauty as a green tea. But it is treated, picked and processed as an oolong, so we sell it as an oolong.
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Hand picked, long, uniform-shaped tea leaves from Northern Taiwan. Slightly oxidized, this tea brews a lovely jade colored tincture with delicate flavor notes.
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"These leaves are very different than other Oolongs I have seen. While Steeping the wet leaves are a very vibrant green. I think these leaves are already screaming for a 2nd steep...but time will tell. Not much for aroma, really, it's close to that of toast. The coloring of the tea-water is more of what I would think of as a green tea type color. As I sip the scent changes to a more masculine and outdoorsy type smell. For the taste it's a drier taste for starters and gently transforms into something...
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This cup has the fragrance of a garden in bloom with a light, sweet, smooth flavor. The oldest of scented teas.
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(US)
