Full leaf oolong from Yunnan Province
Reserve No. 103: The third release in our Reserve Series.
Place 7 grams of tea leaves into 175 ml (6 ounce) gaiwan. Bring spring or freshy drawn filtered water to 190 degrees. Add enough water to cover the leaves and discard water after five seconds, this is to rinse the tea leaves. 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.
Alternatively, this tea can be brewed for single infusions using 3 grams of tea per 8 ounces of water and steeped for three minutes.
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- golden oolong
Semi-Oxidized Oolong Tea
As you steep the tight beads of this Golden Oolong, watch its black dragon leaves uncurl slowly for a rare taste of modern teamaking at its finest. These are leaves of the famous Taiwanese cultivar Qingxin (Green Heart) which have been grown high in a garden in Yunnan at the western edge of China — far from their island home. They have been plucked using a non-traditional oolong standard that selects for younger leaf material, then masterfully oxidized, rolled and dried with authentic Taiwanese equipment. The result is a darkly exciting oolong, proving once again that China's most venerable tea tradition is the endless thirst for new tastes.
Yunnan Province, China
Yunnan which translates to "South Cloud", is a province jammed into the South Western most part of China. Not only does it share international borders with Myanmar, Laos and Vietnam, but there is a constant cultural exchange in these border regions, which is distinct from the rest of mainland China. Tea was first cultivated in this region thousands of years ago and it still produces some pretty amazing teas.