Style: Ti Kwan Yin Oolong
Origin: Fujian Province, China
Description: Fujian Province is the primary source of world class Oolongs. To create an Osmanthus Oolong, Ti Kwan Yin tea leaves and Osmanthus flower blossoms are placed together after harvesting, balled up in cloth and then vigorously rolled together. This process breaks and bruises the tea leaves, allowing the aroma and oils of the Osmanthus to enter the structure of the tea leaves. This also results in more broken leaves than you would find in our typical Ti Kwan Yin teas. Then the tea and Osmanthus flowers are baked together at 60ºC for 14-16 hours. After the baking process is completed the Osmanthus flower has become brittle and brown and is entirely removed from the tea by process of wind and sifting machines. Once the tea is finished, it is vacuum packed to maintain freshness and store the beautiful scent of the Osmanthus fresh.
Tasting Notes: The aroma of the Osmanthus is a perfect complement to the lightly roasted Oolong it accompanies. The flavour of a typical Ti Kwan Yin bursts forth - bright, lush, floral, fruity, and delicate, paired with a deeper sense of toasty floral nectar sweetness. The first steep is rich with the gentle Osmanthus florals. Hints of pear and a light dust of cocoa play through the steep. This tea would pair beautifully with a fruit platter.
Brewing Instructions: 3g per cup. 80-85ºC. Steep for 2-3 minutes.
To steep using the Gong Fu inspired method, use 6-8 grams of leaf and steep at 80-85ºC. for 30 seconds to a minute. Re-steep multiple times.
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