One of the “greenest” oolong, with leaf color and tea taste close to green tea. This tea was produced from high mountain region of Nantou, Taiwan, in spring 2009. It has very refreshing floral fragrance.

Brewing method:
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.

1d. Oolong, Go easy…
(recommended if you would like to go easy; not recommended if the tea is expensive to you and you expect very strong flavor in every sip.)

Vessel: gaiwan or use half volume of your mug Water temperature: (same as “1a”) newly boiled water (around 95 °C or 203 °F) Amount of leaves:
o ball-shaped oolong: 5-10 grains of dry tea leaves
o stripe-shaped oolong: 5-8 whole leaves Steep time: 1-2 minutes Re-steep: when there is 1/3 liquor left in the vessel, add hot water to re-steep.

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