Dried fruits and honey with an elegant port wine nose and finish.
Use 2g of tea per 150ml of water.
For the optimum infusion use 90°C (194°F) water.
Infuse for 1 - 2 minutes, tasting regularly.
You can infuse this tea at three times. With each careful infusion, different subtleties of flavour are revealed.
Cost Per Cup
38p per cup based on 2g of tea per 150ml of water and 3 infusions.
This tea can be infused several times to reveal incredible subtleties of flavour. We recommend infusing your loose leaf oolong tea in a gaiwan tea set. Using small amounts of hot water with a high leaf to water ratio, and infusing many times rather than making one large pot can uncover countless flavours.
Use an inch of hot water at 100°C (212°F) to rapidly "wash" the leaf for a few seconds. You can discard this first brew. This opens out the rolled leaf and allows the water to penetrate.
Subsequent infusions are best made at high temperature but rapidly - just 20-30 seconds. You don’t need to reheat the water as you go – the softened leaf will require lower temperatures. In all we recommend at least six steps to allow the leaf to completely open out and reveal all its beauty.
You can also enjoy one teaspoon of leaves all day; coming back to the same pot and reinfusing it – but in this instance reheat the water to 90°C (194°F).
Here is a short video demonstrating how to get the most out of your precious oolong leaves with a gaiwan:
Matured in Port Barrels
Dirk and Nina take a semi-oxidized, organic oolong tea from Fujian in China (with its complex flavours of dried fruits and its delicate tannins) and mature the leaves for several months in the empty barrels.
The tea gently absorbs the beautifully harmonious flavours from the infused wood.