Taiwanese Oolong Assortment – Large

The spine of tall mountains running Taiwan's length provides an excellent environment for the cultivation of aromatic oolongs: sweet, floral, spicy, oily, and creamy. This selection contains various cultivars, processes, and shapes (i.e. rolled versus twisted) to hint at the range of teas from the small but 'beautiful island'.

(Image for illustrative purpose only; see list below for current selection.)

Current Selection:

  • 50g Cui Yu
  • 50g Jin Xuan
  • 50g Li Shan
  • 50g Jin Xuan Baozhong
  • 50g Qingxin Baozhong
  • 50g Zhushan Dong Ding Light
  • 50g Zhushan Dong Ding Dark
  • 50g Pinglin Rougui
  • 50g Wuyi

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 100°C
  • 4 infusions: 30, 45, 60, 90 sec

For best results in gongfu cha, brew in the traditional gaiwan or in an Yixing teapot.

See individual product pages for more specific brewing recommendations.