Crafted by a family who has been making Phoenix Oolong for over 60 years, this tea is made using the Mi Lan Xiang (Honey Orchid Fragrance) cultivar which is one of the most well-known and for good reason. It makes for an exceptional tea with balanced fruit and floral notes. It is perfect for both the connoisseur or someone looking for an entry point into the world of Oolong tea and can be enjoyed in a traditional gaiwan or western teapot.
Tasting Notes:Nectarine, orchid, jaggery
For Western brewing, this tea can be brewed for single infusions using 2 rounded tsp (2.5 g) of tea per 8 ounces of 190 degree water and steeped for three minutes.
For gaiwan brewing, place 7 grams of tea leaves into 150 ml (5 ounce) gaiwan. Bring spring or freshly drawn filtered water to a boil (212 degrees). Fill your gaiwan to the top and let the leaves steep for 10-20 seconds. Set the strainer on top of the decanter and pour the tea out of the gaiwan with the lid slightly askew, without allowing the tea leaves to escape. Serve into small cups and repeat this process at least 4-5 times and notice how the tea leaves change in flavor over each infusion. Learn more about gaiwan service here.
