Full leaf oolong from Taiwan.
Reserve No. 302: The second tea in our 3rd Reserve Series.
For Western brewing, this tea can be brewed for single infusions using 3 grams 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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- Eastern Beauty
Full Leaf Semi-Oxidized Oolong Tea
This full leaf tea is produced in Miaoli County, renown as the top oriental beauty growing region. This tea is made from the Chin-Shin-Dapan cultivar and sees 75% oxidation. Before plucking by hand, the leaves are bitten by leafhoppers, causing the plant to release enzymes that give this tea its distinctive flavor. This tea can be steeped several times and is enjoyed with both a traditional brew process or in gaiwan service.
Miaoli County is in northeast Taiwan and produces green tea and oriental beauty (also known as Bai Hao). Of the 15 tea-producing counties in Taiwan, Miaoli is considered among the top in terms of production and has more than 1,000 hectares of tea plantations.