Very Rare Chinese Iron Goddess Oolong
Why this tea is so good

Very Rare Chinese Iron Goddess Oolong

1 review
£5.99
(44p per cup)
593 in stock

A top grade Tieguanyin, (Iron Goddess of Mercy) Oolong Loose Leaf Tea, specially selected for its truly extraordinary flavour. Crafted to an exact point at which the leaves reveal their hidden subtleties.

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Filter Reviews:
VB
01 June 2021
Vedika B.
India India

Loved it!

Of course I went for multiple infusions till the leaves opened up completely and it was so satisfying! Started off with sweet, creamy & floral notes and also got some mineral notes towards the end. Over-all, it's such a beautiful oolong. It's definitely rare and my favourite!

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Tasting Notes

Sweet and grassy with soft floral notes leading to a deep verdant finish. The first infusion has a succulent sweetness with later infusions leading to biscuity, smooth notes.

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

44p per cup based on 2g of tea per 150ml of water and 3 infusions.

CHINA

Oolong Tea

Oolong tea is the favourite tea of China. It originated in the Fujian Province, where it is thought that it was first produced at Mt Wu Yi Shan at the end of the Ming dynasty.
It lies artfully between the categories of green and black teas- sometimes called a blue tea. There are as many grades of oolong as there are fine wines.

Anxi, Fujian Province

China

Flavours

Sweet & Savoury

The flavours go wonderfully with both sweet and savoury food. The most exciting pairing we have made is with cheese. With the exception of ripe French soft cheese and blue cheeses this oolong enhances almost any cheese board. Please try it. You'll be amazed.

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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