Vintage: 1996
Tea Type: Organic, large, loose leaf oolong
It is recognized as one of four famous oolong teas from Wuyi Mountain area in Fujian Province, China.
Tea Notes:
Tea Leaf Appearance: Hand-plucked, curly, large loose leaf.
Dry Leaf Aroma: Complex pear, peach, and other fruit-like notes.
Tea Liquor: Clear, golden-orange.
Tea Taste: Full-body with smooth, lingering peach-like notes, and hints of minerals.
Comments: This unique leafy oolong from Wuyi Mountain has matured quite nicely and is very drinkable.
One can make numerous delicious steepings from the same leaves and the taste usually gets better with subsequent steepings.
Steeping Tips:
1. Bring filtered, reverse osmosis, or spring water (best) to a boil.
2. Set aside for ~3 minutes until the water is about 195-200 degrees F.
3. Add 4-5 grams of premium leaf tea to your tea vessel. (Earthenware pots are generally recommended for oolong teas, but porcelain ware should be okay as well.)
4. Pour the hot water into the tea vessel for ~3 seconds to rinse and cleanse the tea leaves. Strain the tea wash.(Repeat this process one more time for a total of 2 rinsings.)
5. For your first steeping, pour water onto the tea leaves and steep for 20 seconds and strain the tea liquor. Initially keep steeping times short and discover the nuanced taste characteristics. Then increase steeping times according to your desired taste preferences.
Enjoy!