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Style: Oolong
Origin: Taiwan
Description: A delightful and balanced blend of expertly crafted Organic Si Ji Chun (Four Seasons) Jade Oolong tea with Cape Jasmine Flowers. Both the Tea leaves and the Jasmine flowers were organically grown in 2022 and then masterfully blended together in just the right ratio. The aroma is a sensational experience - from the dried leaf to the fragrance that lingers at the bottom of the empty cup. Would compliment salty, sweet or spicy foods.
Tasting Notes: The fragrance and flavours of Jasmine flower glide along with the naturally floral character of the Ti Kwan Yin Oolong. The Jasmine flower taste is subtle and never overpowering, yet remains satisfyingly present - even in a second steeping. The Oolong tea base is creamy and fresh. Overall a soothing and ethereal steep.
Brewing Instructions: 4g per cup; 90-95ºC water. Steep 1-2 minutes and re-steep up to four times.
Organic
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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