Taiwanese Sunset Oolong
Taiwanese Sunset Oolong
A rich, highly roasted oolong loose leaf tea from the Eastern Rift Mountains of Taiwan.
Tasting Notes
Tasting Notes
Smooth with a woody nuttiness and notes of cherry and sweet fruit. Full bodied and complex while maintaining the brightness and soft tannins of a spring tea.
Cost Per Cup
Cost Per Cup
31p per cup based on 2g of tea per 150ml of water and 3 infusions.
Origin
Origin
Taitung, Taiwan
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Recommended Infusion Guide
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Quantity
Use 2 - 4g of tea per 150ml of water.
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Temperature
For the optimum infusion wash the leaf with 100°C water, then use the same (slightly cooled) water to infuse.
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Time
Infuse for 1 - 2 minutes, tasting regularly.
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Infusions
You can infuse this tea at least three times. With each careful infusion, different subtleties of flavour are revealed.
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Quantity
Use 0.1-0.2 oz of leaf per 5.5 fl oz of water.
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Temperature
For the optimum infusion wash the leaf with 212°F water, then use the same (slightly cooled) water to infuse.
-
Time
Infuse for 1 - 2 minutes, tasting regularly.
-
Infusions
You can infuse this tea at least three times. With each careful infusion, different subtleties of flavour are revealed.
-
Quantity
-
Temperature
For the optimum infusion wash the leaf with 100°C water, then use the same (slightly cooled) water to infuse.
-
Time
Infuse for 1 - 2 minutes, tasting regularly.
-
Infusions
You can infuse this tea at least three times. With each careful infusion, different subtleties of flavour are revealed.
More infusion tips
How to infuse your tea is very personal, and these are just our recommendations based on experience. Please experiment with these variables to your heart's delight. These are our recommendations, not hard and fast rules. The most delicious tea is the one you love.
Our guide uses a standard tea cup size (150ml/5.5 oz) as a measure, please adjust the quantity of leaf accordingly for less or more water. Our whole loose leaves are of such a high quality that you can infuse our teas at least twice, and the second infusion is often better than the first, with different flavours revealed as the leaf softens. If you prefer your tea stronger, add more leaf, don’t leave it for longer (this will just make it bitter).
A gaiwan is the ultimate way to enjoy your oolong tea. Used in China since the Ming dynasty (over 900 years ago), gaiwans are unassuming but beautifully functional teapots that can be used to explore tea to its fullest – the following method can be used to make up to six infusions.
Start with 4-6g of oolong tea and pop it in the gaiwan teapot. Boil a kettle to 100°C/212°F, then pour an inch of the water on the leaf for a few seconds, then discard this liquid. This "wash" softens the rolled leaf and allows the water to penetrate.
Next, fill the gaiwan with hot water to just below the rim, infuse for 5-10 seconds and strain completely into your cup or a jug. There's no need to reheat the water as you go, because the softened leaves will require lower temperatures to release their flavours - but you will need to extend the time to 10-20 seconds for later steeps. We recommend at least six infusions to allow the leaf to completely open out and reveal all its beauty.
For a more comprehensive guide to using a gaiwan see our full guide here:
Here is a short video demonstrating how to get the most out of your precious oolong leaves with a gaiwan:
Organic Oolong
A rather extraordinary and delicious oolong from organic gardens near Taitung in Taiwan.
Full bodied and complex while maintaining the brightness and soft tannins of a Spring tea. This tea is low in tannins but very rich in flavour.
The first infusions are sweet and nutty leading to dark caramels and rich fruit. There is a notes of chocolate highly unusual for an oolong tea. Delicious served with savoury food.
This tea is crafted by a young farmer called Wei, and his mother.
He is supported by the local organic farming community who share skills and labour through the seasons.
Shipping, delivery & more...
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