“Just had an unexpected journey with this tea I was haphazardly brewing to share with my neighbor and feel I ought to write something about it in spite of being strapped for time (it’s been half a...” Read full tasting note
Aging an oolong requires re-firing the tea every year or so to burn off the stale taste (by ridding the tea of excess moisture) and refresh the tea. The process greatly reduces the floral character and the “sweetness” but you are left with a rich full-bodied nutty tea. With hints of dark chocolate and toasted almonds, this aged oolong from Taiwan has a lot going for it. Brewing into a rich red broth, the tea has hints of charcoal and smoke but is perfectly balanced with the robust flavors. As a side note, roasting reduces caffeine levels in teas so aged oolongs tend to have notably lower levels of caffeine.
Brewing Suggestions:
Use between 3-5 grams of tea, about a heaping teaspoon. Pour water between 195° – 205° over the leaves and allow to steep for 1 to 2 minutes. Always remember to adjust steeping time depending on water temperature, amount of tea you have and personal flavor preference. Increase time and temperature slightly with each infusion.
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