|About Four Seasons - Oolong Tea
Four Seasons Oolong tea is so named because it is harvested during each of the four seasons. The crop is usually plucked during the cooler weeks of spring and summer, throughout the fall, and the warmer weeks of winter. As with most Taiwanese teas, it is cultivated and manufactured on small family owned farms. This Oolong is oxidized to about 70% before its final rolling and drying.
A Few Words On Taste
This tea lends itself nicely to 2-4 steeps. You will enjoy the light floral aroma. THe flavor is complex with a toasty-biscuity quality and delicate cinnamon finish. It brews a golden amber cup with just enough tannin to give the liquor a pleasant assertive character without overwhelming the palate. We do not recommend sweetener or milk for this tea.
- Fill your kettle with freshly drawn water from the purest available source.
- Heat the water to between 195° and 205° F (90.6° and 96.1°C).
- Measure approximately 1 rounded tsp. of tea per 6-8 ounces of water.
- Place the tea in your preferred brewing vessel: teapot, gaiwan, Yi-Xing pot, filter basket, large tea ball, etc.
- Pour the heated water over the tea and steep for 2.5 minutes, (if a longer time is allowed, the tea will become bitter) then serve.
- Steep this tea 2 or more times. The 2nd and 3rd infusions are often the best.
Ingredients: Taiwanese Oolong tea.