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Oolong 17

SKU: 700.954.29
AEDㅤ
85
AEDㅤ
An award-winning oolong tea hails from plantation nestled in the picturesque landscapes of Chiang Rai, boasting not only a light flavor and aroma reminiscent of orchid but also an exquisite combination of brightness, floral notes, and full-bodied richness.

Accompanied by subtle undertones of milky sweetness, rendering it a tea that appeals to the palates of all, while its remarkable endurance promises over eight brews, ensuring a continuous journey of enjoyment.

Weight: 50 g
Take any teapot. Use 2 g of tea per 100 ml of water. Pour a small amount of hot water over the tea and strain it immediately. Pour water again and infuse the tea for 2−3 minutes. You can re-brew the tea leaves 2−3 times, increasing the steeping time by 2−3 minutes each time. The longer you brew the tea, the more intense the flavour will be.
Water temperature
AMOUNT PER 100ml
STEEPING TIME
85-95°C
2g
2-3min
COLOUR
AROMA
DEEP GOLD
FLOWERS, BUTTER
RE-BREW
Brewing OOLONG Tea with a TEAPOT
2-3 times
Water temperature
AMOUNT PER 800ml
STEEPING TIME
85-90°C
7-8g
10-20s
COLOUR
AROMA
DEEP GOLD
FLOWERS, BUTTER
STEEPING TIME INCREASE
10-15s
Gongfu Style: Brewing OOLONG Tea with a Gaiwan
Choose any gaiwan and preheat it. Use 7−8 grams of tea. Make sure the water is between 85−90°C. Pour water over the tea leaves. Allow the tea to infuse briefly, 10−20 seconds. Increase the steeping time by 10−15 seconds with each subsequent infusion. You can brew the tea up to 6−7 times, enjoying the evolving flavours with each infusion.
More to explore:
More to read:
Tea as art
and how it inspires
There are two types of people in the world: coffee drinkers and tea drinkers. Brian Kesinger is an American illustrator and animator who worked for the Walt Disney Company for over 16 years. He makes tea not only in his spare time, but also right in his art studio. However, this tasty drink Brian uses not quite for its intended purpose, because tea for him is a kind of paint, with which you can create amazing paintings in steampunk style.
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