Taiwanese Oolong Assortment – small

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:

  • 20g Cui Yu
  • 20g Jin Xuan
  • 20g Li Shan
  • 20g Jin Xuan Baozhong
  • 20g Qingxin Baozhong
  • 20g Zhushan Dong Ding Light
  • 20g Zhushan Dong Ding Dark
  • 20g Pinglin Rougui
  • 20g 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.