Ben Shan (Mountain Source) Oolong - Limited HarvestRegular price $9.25
Style: Ti Kwan Yin Oolong
Origin: Fujian Province, China
Description: Fujian Province is the primary source of world class Oolongs and Ben Shan is arguably one of the more aromatic of the Ti Kwan Yin style. Ben Shan translates to "Source Mountain" and is grown in an area known as Min Nan and harvested April 2022. Made with a small-leaf varietal, the rolled leaves offer an attractive range of eye-catching green colours that reflects the light oxidization and low firing that preserves its wonderful aromatics.
Tasting Notes: The first steep bursts with aromas of a fresh spring floral arrangement. The texture is soft and lush. It cups to a vibrant yellow-green liquor. Once steeped the rolled leaf opens up as if they were once again fresh tea leaves. The flavours are layered with apricots and honeysuckle nectar. Subsequent steeps bring out the varied delicately sweet petal and stonefruit flavors of this mountain varietal. Truly a diverse oolong, this tea would pair well with many dishes, savory or sweet. Ben Shan also makes an excellent chilled beverage.
Brewing Instructions: 3g per cup. 95-100ºC. Steep for 1.5 - 2 minutes.
Option: Briefly rinse the leaves with water and pour off to "awaken" the leaves. Re-infuse the leaves with 95-100ºC. Steep for 1.5 - 2 minutes.
To steep using the Gong Fu method, use 6-8 grams of leaf and steep at 95-100ºC for 20-30 seconds.
The mountains of Fujian province in China are the origin of the exquisite Oolong tea. Known as wulong or black dragon tea, it is distinguished by its long and twisted, almost serpentine rolled leaves. Oolong is the most complex and intricate tea to produce and it is believed to promote good digestion and longevity. Due to its popularity, Oolong is no longer exclusively manufactured in China or Taiwan - India also produces a wide range of Oolong teas from their terroirs, resulting in a variety of flavour within the processing tradition.
One of the most internationally recognized Oolongs manufactured in China is named Ti Kwan Yin, for Kwan Yin, the Goddess of Mercy. Legend has it that emperor Kangxi prayed to Kwan Yin for her to help restore his health. The goddess answered his prayers and later appeared before him in a dream, where she brought him to a mountainous area and showed him the tea slopes and the poor living conditions of the farmers there. She asked that the emperor help the farmers gain prosperity by officially establishing the region as a tea-growing one. Thus, emperor Kangxi declared the tea from these slopes to be famed, and the area’s tea industry, along with Ti Kwan Yin’s flavour, blossomed.
Pu-erh is a fermented tea produced in Yunnan Province. It is the only tea that uses microbial fermentation to process and oxidize the leaves. If done in the traditional manner, the tea is pressed into brick forms after the first stage of fermentation, where it would continue to ferment and deepen with flavour as it aged. These bricks are sometimes stored within the rinds of fruits to ferment, like mandarin oranges or lemons, to take on some of the flavour and sweetness of the fruit.
For many years these tea bricks were used as currency, and it is still common for people to invest in the tea today. Pu-erh exist in two forms – ‘Raw’ Pu-erh, which comes in brick or cake form, and ‘Cooked’ Pu-erh, which is processed as loose leaf. This age-old fermented tea has great health benefits and is highly valued in parts of Asia, and its unique flavour is starting to gain more traction outside China.
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