


A rich, highly roasted oolong from the Eastern Rift Mountains of Taiwan.
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5 stars. I get warming notes of chocolate cookies and later honey with some floral notes and muscatel. It is beautifully balanced and leaves you feeling "content". It has been a puzzler to me as to what this tea actually is. However - from what I have found out - its a "Buddha Palm Oolong" - using a Da Ye Zhong cultivar. An unusually big leaf tea. In this case it is grown organically at a low altitude. I have never seen leaves as tightly and neatly rolled as this. It must have taken great skill and experience. Also - the brewed leaves are so convenient and easy to clean away (which is always an added bonus) !
Rich and full-bodied, a panoply of flavors. As a person who is partial to woody, toast-y oolongs, this is very satisfying.
Oolong tea has been a favorite of mine for many years, and this Taiwanese Sunset Oolong from Rare Tea is my favorite oolong! Superior flavor, and a little bit goes a long way.
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.
Quantity
Use 2 - 4g of tea per 150ml of water.
Temperature
For the optimum infusion wash the leaf with 100°C (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.
Cost Per Cup
31p per cup based on 2g of tea per 150ml of water and 3 infusions.
Taiwan
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.
The tea can be infused several times to reveal incredible subtleties of flavour. We recommend infusing the leaf in small amounts of hot water with a high leaf to water ratio, and infusing many times rather than making one large pot. In this way you will uncover countless flavours.
Use an inch of hot water at 100 degrees 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 re-infusing it – but in this instance re-heat the water to 90°C (194°F).
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