$22.99
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Note: Our original Lishan farmer who grows this tea decided to take a break last Summer, but now he's back with this new Summer 2024 crop.
"This is a perfect red oolong: beautiful honey aroma, deep amber color, a satisfying depth of flavor..."
Red Oolong is something of a rage these days in Taiwan. It's made by fermenting the leaves as far as possible without becoming a black tea. It's distinguished by a nice reddish amber color to the tea and smooth drinkability. It's usually grown on the South-East Coast but our tea is grown on Lishan Mountain, one of the most famous tea growing regions in the world.
The "Mixiang" designation only comes with the Summer crop after the leaf hoppers have done their magic making this a rare, Lishan-grown red oolong with a marked honey aroma and taste. Delicious!
Cultivar: Qingxin
Location: Lishan
Elevation: +/- 2000M
Harvest: Summer 2024
Brewing:
The Easy Ways
Coffee cup - Add one teaspoon to one cup of hot water (195°/90°c) for 4 minutes. Strain and enjoy. Repeat up to three times.
Coffee press - If you have a coffee press or a nice traditional western teapot you want to enjoy, just double the above - 2 teaspoons to 2 cups of fresh hot water. Or with practice, you can use less tea and longer brewing times.
NOTE: Tea balls and similar brewing methods are not recommended.
Standard Gaiwan (about 130ml or half a cup of liquid)
Warm up your gaiwan with hot water first, pour it out, then add 3-6g of dry leaf, depending on how strong you like your tea. Fill your gaiwan covering the leaves with fresh hot water (195°/90°c), pour out this "rinse", then add a second round of water. Cover your gaiwan and wait for 30 to 45 seconds. Pour everything into a decanter through a strainer, let it cool to a comfortable drinking temperature, then enjoy. Repeat this process several times, gradually increasing the steeping time by 5-10 seconds for each infusion. You can find a good decanter HERE, a good strainer HERE, and some nice cups to share tea with friends HERE.
Traditional Chinese Teapots
Depending on the size of your "gongfu" teapot, the old-school advice is to loosely cover the bottom of your teapot in High Mountain Oolong dry leaf. Follow the same perimeters of gaiwan brewing. Teapot brewing is highly individual so use this as a starting point and develop your own style based on what you like to get out of each tea. You can find suitable teapots at all price ranges HERE.
On-the-Go Grandpa-Style
When I'm out working, I like to use an drinking thermos like a Yeti. The key to these is to use less dry leaf. I use about 1/2 teaspoon or 3g. You can use boiling water but let it set for around 5 minutes until you cover it with your lid. It should be at a good drinking temp for quite a while now. When you're dry, just refill and repeat all day long.
You can order a 10 gr. sample in the pull-down menu below or get better pricing with higher volume.
More info on Taiwan's leaf-hopper bitten teas can be found HERE
