Recommended Infusion Guide
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Infusions
The finished rolled Sunset Oolong goes through an impressive precision cutting to create a finer-cut tea with a greater surface area for better extraction in cold water. It’s the finished loose leaf tea that is cut rather than the fresh leaf so that oxidisation doesn’t increase during processing.
When you hot extract a tea you start oxidisation of the leaf (like cutting an apple that starts to go brown) but by cold infusing the tea you’re not causing oxidisation or extracting the tannins. Instead, you are using osmosis to extract all the wonderful nutty, biscuity flavours and sweet carbohydrates.
Because this tea is created for cold extraction we don’t recommend using it to make a hot tea. But if you’ve set your heart on trying it, do a very quick extraction of just a few seconds because the tannins and other bitter properties will be very readily available.
If you’re serving cold infused tea with food, this is the most adaptable tea pairing - it goes with pretty much everything; sweet, savoury, umami (apart from sour).
If we were describing this tea as a dancing partner he would be more of a Fred Astaire than an Elvis Presley. By this we mean he likes to dance with a partner rather than shimmy on his own.
It really is the best iced tea for a tea and food pairing.
