Full leaf Chinese oolong tea from the Phoenix mountains.
No. 5: Five steepings in a gaiwan for good luck.
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.
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- Phoenix Oolong
Semi-Oxidized Oolong Tea
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. A perfect sip for both the connoisseur and those looking to explore world of oolong.
Guangdong Province, China
Equivalent to the size of Florida and located just north of Hong Kong, Guangdong is the most populous province in China with over 100 million residents. Most famous for being associated as the birthplace of Canton cuisine, it is also known in the tea world for producing Phoenix Oolong in a mountain range set in the north-eastern part of the province around the town of Phoenix (Fenghuang). These oolong teas are categorized often by their aromas, ranging from fruit to spice to floral.