The lightly oxidised oolong is also known as Qing Xiang style which means light, fresh and fragrant. The tightly rolled tea leaves will slowly open during multiple infusions, and produce clear green and yellow hue liquor with a strong floral aroma reminiscent of lily and honeysuckle. Delicate and sweet in taste with a very refine characters and smooth, creamy texture that covers the palate leaving a long lasting sweet aftertaste.
This oolong is very refreshing and reviving, will be great to have at moments when a fresh dose of energy is needed. This is also a very versatile tea that can be prepared in gong-fu style as well as by simply infusing few leaves-balls in a mug.
Alishan (1200m – 1500m), Taiwan
Zhuang Yu Duan
Spring harvested in April 2020
Hand plucked top bud with three or four leaves, then withered under the sun and warm winds, lightly oxidised in a low temperature to maintain the original flavour of tea, and then the young stem with one bud and 3/4 leaves are rolled tightly togehter into a single ball.
BREW IN A POT OR MUG
Using soft water at 95°C, 1g leaves per 100ml of water, brewed for 3-4 minutes
BREW IN GONG FU CHA
Using Gaiwan or Yixing Teapot
Soft water | Boiling water then cool down to 95°C | Leaf to water ratio: 5g per 100ml
Warm all tea wares with boiling water before the first brew
1st infusion - brewed for 40-45 se | 2nd to 4th infusion - brewed for 10-15 sec | 5th - 7th infusion - brewed for 30-45 sec or to your taste.