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Taiwan Tea Natural Jasmine Scented Taiwanese Oolong Tea Loose Leaves


Sale price $27.50 Regular price $30.25

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Natural Jasmine-Scented Taiwanese Oolong Tea Loose Leaf

Item: Natural Jasmine Scented Taiwanese Oolong Tea (Moli Hwa Cha)

Pack size: 300g +/- 5% (10.58 oz) loose leaves in 2 vacuum-sealed pouches

Cultivar: Si Ji Chun


The first production of Taiwanese flower-scented tea began in the year 1878. During that year, the Oolong tea market encountered a great depression. Tea traders were forced to produce and trade flower-scented tea, which was the beginning of Taiwanese flower-scented tea.

The oolong we use to make Jasmine-scented tea is a commonly planted cultivar being lightly oxidized with a super floral aroma. Jasmine we adopt is freshly flowered buds without fully opening at the time being picked. Wait until the flower buds are about to blossom, that is the best time to make a scented tea. Our tea craftsman researched and developed the best ratio for tea and flowers through repeated experiments. Here it is, Jasmine Scented Oolong Tea, this tea possesses pure and strong fresh flower fragrance plus a smooth taste due to the action of being scented multiple times. Feeling like sipping tea in a Jasmine garden when actually having it.


Tea Reviews 


Brewing tips: 

The water 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.



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