150g of each loose leaf in 2 vacuum-sealed foil pouches
Cultivar: TTES #13
Flavors: Traditional Farming & Natural Farming (Organic)
Plucking from Taiwan's peculiar Tsui Yu TTES #13 cultivar, in addition to stringent management of planting, Taiwan floral oolong tea was made by artisans to refine it into traditional oolong tea. In the process of light fermentation, Jade oolong transpires a delicate floral aroma and refreshing sweetness, vegetal and fruity. We're honored to present you with two same tea from different tea gardens. One is from a farm with a traditional farming method while the other one is from an organic tea farm.
The water used to steep this tea is about 85-90 degrees Celsius depending on an individual's preference. Use the ratio of 1g to 50cc (or 1g to 25cc), the first infusion time of about 6 (or 3) minutes is recommended with more or less time depending on the desired concentration. As a rough guide, the higher the temperature of the water or the greater the number of leaves used, the shorter the steeping time should be. The tea leaves should be uncurled for full flavor.
For ultimate enjoyment, a traditional Chinese Yixing teapot is recommended for loose oolong tea. The teapot should be half-filled with leaves and initially steeped for 15 seconds (depending on an individual's preference) with the steeping time increased by an additional 5 seconds for each successive steeping. The leaves may be steeped multiple times.