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Deep Baking Jade Oolong

Deep Baking Jade Oolong

Special Reserve Oolong Tea


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Cultivar:Cui Yu "Jade
Elevation: 500 - 850m
Harvest: April 2019, Baked May 2019

This tea is crafted from the Cui Yu, or "Jade" cultivar. Handpicked tea leaves were harvested in April from ecologically managed gardens in central Taiwan. The tea goes through a process of medium tea leaf oxidation and ball-roll shaping before being subjected to an artistic baking regimen that takes several weeks to complete. Some ball-rolled oolong teas such as Tie Guanyin (Iron Goddess of Mercy) are traditionally baked to bring out a sort of "caramelized" sweetness due to the Maillard reaction--the same transformation that occurs in baking bread or roasting coffee. Oolong tea artisans produce baked teas that range from blonde light roasts to medium and deeper roasts. This tea is deeply baked in the Nong Xiang, or "deep fragrance" style, which very fashionable in Taiwan currently. Be sure to rinse the tea twice to warm up the tea leaves and smooth out the flavor a bit before commencing your Gongfu Cha brewing series of multiple infusions


Nantou, Taiwan


Oolong tea.

Traditional Preparation

Gaiwan Brewing Guidelines:

Add 7g tea leaves per 150ml of water to a Gaiwan
Water Temperature: 200°F
Rinse 5 seconds. Rinse a second time, for 15 seconds.
Infuse for 30-45 seconds and decant.
Repeat for another 3-5 infusion

Gaiwan Brewing from Rishi Tea on YouTube.

We encourage you to experiment with the quantity of tealeaves and the length of the infusion time to find your desired brew strength. Varying the water temperature isn't recommended, as water that is too hot will over-extract the bitter components of tea, while water that is too cool might not fully draw out the aromas and flavors of tea.

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