About This Tea
Seven years from seed to cup, this exquisite, lightly-oxidized oolong is grown in Western China using the famous Green Heart cultivar from Taiwan. Notes of lilac, condensed milk and pineapple give you a rare taste of modern Chinese teamaking at its finest.
Origin: Xinghua, Baoshan Prefecture, Yunnan Province
Elevation: 2200 Meters
Garden: Mingguang Garden
Date Packed: 07/12/19
Harvest: May 2019
Reserve No. 102: The second release in our Reserve Series line of teas. Also the number of steps it takes to walk the Smith factory tour.
Full leaf oolong from Yunnan Province
Lilac, condensed milk, pineapple
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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- snowfield oolong
Full Leaf Semi-Oxidized Oolong Tea
As you steep the large beads of this Snowfield oolong, watch each green leaf unfurl dramatically to offer 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 picked in a traditional high mountain style that waits a full growth cycle before plucking, then very lightly oxidized, rolled and dried using authentic Taiwanese equipment. The result is a truly thrilling oolong, proving once again that China's most venerable tea tradition is the endless thirst for new tastes.
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.