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Huidong Oolong is handpicked from a 1500-meter tea garden in the Anxi Mountain in Fujian. Because the tea was picked during the plant’s dormant period in Winter, the leaves have both higher sugar content and vegetal compound characteristics. Similar to how maple sap is tapped in the winter months then boiled down for maple syrup, the craftsmanship of this tea accentuates the leaves’ innate sweetness. Once picked, the leaves undergo mid-oxidation and are then slowly baked at a low temperature. The aroma is sublimely sweet and creamy, reminiscent of a mineral and vegetal finish.
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Region: Anxi County of China
Dry Leaves: No roasting and semi ball-rolled leaf with few stems
Flavor: Sweet and creamy
Aroma: Mineral and vegetal aroma
Liquor: Light amber color
Dry Leaves: No roasting and semi ball-rolled leaf with few stems
Flavor: Sweet and creamy
Aroma: Mineral and vegetal aroma
Liquor: Light amber color
infuser cup: (14 oz. / 414 ML.)
Tea Leaves: 6 grams/ 2.2 Teaspoons
Water Temp: 195°F / 90°C
Steep Time: 3 mins
Water Temp: 195°F / 90°C
Steep Time: 3 mins
Teapot: (12 oz. / 355 ML.)
Tea Leaves: 7 grams/ 2.5 Teaspoons
Water Temp: 195°F / 90°C
Steep Time: 3 min 30 sec
Water Temp: 195°F / 90°C
Steep Time: 3 min 30 sec
gaiwan/ Teapot: (6 oz./177 ML.)
Tea Leaves: 5 grams /2 Teaspoons
Water Temp: 195°F / 90°C
Steep Time: 2 min 30 sec
Water Temp: 195°F / 90°C
Steep Time: 2 min 30 sec