Taiwanese Chin Xin Oolong, grown in Nantou County, gently fired and rolled into tight spherical shapes. This tea has a delicate almost floral aroma, with a naturally sweet finish. .Because the tea is tightly rolled, it can benefit from a brief 'wash' to open up the leaves. Simply pour a first brew and leave to infuse for 15 seconds or so, then discard, and proceed to brew as normal.
Measure 1 tablespoon per cup (150-200ml), add near boiling water, infuse for 1-3 minutes.
Measure 3-5g per cup (150-200ml), infuse in 90º C water for 1 minute, the tea takes a little time to unfurl. Try subsequent infusions between 30-90 seconds gradually increeasing the time on subsequent infusions.
Made this way the tea can be brewed between 3-6 infusions.
Brewing A subtle smoky Taiwanese Lapsang Souchong, made in the traditional way and slowly...
Brewing Taiwanese white tip Oolong. The tea is only harvested once the leaves have...
Brewing A lightly oxidised Oolong grown in the North of Taiwan. This is a...