Taiwanese high mountain oolong from one of only four prized harvests, one in each season. This tea is rolled to increase its beauty and flavor. The brewed tea is a yellowish-green, with a light fragrance and luxurious taste. This tea can be brewed multiple times to bring out slight variations in flavor.
More information about rolled teas:
Rolling takes place once fermentation is complete. "The damp tea leaves are then formed into wrinkled strips, by hand or using a rolling machine which causes the tea to wrap around itself. This rolling action also causes some of the sap, essential oils, and juices inside the leaves to ooze out, which further enhances the taste of the tea. The strips of tea can then be formed into other shapes, such as being rolled into spirals, kneaded and rolled into pellets, or tied into balls, cones and other elaborate shapes. In many types of oolong, the rolled strips of tea leaf are then rolled to spheres or half spheres and is typically done by placing the damp leaves in large cloth bags, which are then kneaded by hand or machine in a specific manner."1
Preparation:
1 tsp per 6-8 oz water
Water temp 190 - 205 F
3 - 4 minute steep time
Our loose leaf tea is sold in resealable, stand-up pouches to keep shipping weight low and to be friendlier to the environment.
Reference: 1 Li, Guang (2007), "The Traditional Processing of Wuyi Rock Teas: An Interview with Master Ling Ping Xang", in Ling Chun Chin, The Art of Tea (Wushing Book Publisher) (2): 76–83
More information about rolled teas:
Rolling takes place once fermentation is complete. "The damp tea leaves are then formed into wrinkled strips, by hand or using a rolling machine which causes the tea to wrap around itself. This rolling action also causes some of the sap, essential oils, and juices inside the leaves to ooze out, which further enhances the taste of the tea. The strips of tea can then be formed into other shapes, such as being rolled into spirals, kneaded and rolled into pellets, or tied into balls, cones and other elaborate shapes. In many types of oolong, the rolled strips of tea leaf are then rolled to spheres or half spheres and is typically done by placing the damp leaves in large cloth bags, which are then kneaded by hand or machine in a specific manner."1
Preparation:
1 tsp per 6-8 oz water
Water temp 190 - 205 F
3 - 4 minute steep time
Our loose leaf tea is sold in resealable, stand-up pouches to keep shipping weight low and to be friendlier to the environment.
Reference: 1 Li, Guang (2007), "The Traditional Processing of Wuyi Rock Teas: An Interview with Master Ling Ping Xang", in Ling Chun Chin, The Art of Tea (Wushing Book Publisher) (2): 76–83