Grown on an active volcano, this medium-bodied oolong produces a straw-colored liquor with a sweet grassy aroma and mild astringency. The complex flavor is reminiscent of cinnamon and bay with slightly floral undertones and a lingering finish. It is perfect for a refreshing pick-me-up in the morning or an afternoon tea break.
| This certified organic tea derives its rich flavor from the minerals of the volcanic soil of Cen Wang Lao Shan (岑王老山). Qing Xin Ruan Zhi Cultivar is grown at an altitude higher than many Taiwan oolongs in Tianli County, Guangxi, near the Yunnan border. It is then processed in the style of a Taiwan oolong. This produces a tea that is like a cross between a Dong Ding and Wuyi yancha. In fact, this is the cultivar that was originally brought to Taiwan from Wuyi and was first cultivated as Dong Ding Oolong. |
Steeping Instructions
Tea is highly personal and these instructions are only a starting point. Play with the parameters to find the perfect flavor for you.❦
| Tea | 3 grams per 6-ounce (175 mL) cup |
| Water | 190°F (88°C) |
| Time | 3 minutes 30 seconds |
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