Oolong (Brown Tea)
Formosa Oolong Tea
This brown Taiwanese tea has a rich, dark liquor and a slightly sweet, toasty taste. Often served as an after-dinner beverage, it pairs wonderfully with cheeses such as Brie, Cheddar, and Muenster, and with such tantalizing desserts as crêpes, baklava, and pecan pie.
More Details
Oolong means semi fermented. The tea gardens of the Tung Ting province in our present day Taiwan (formerly Formosa) produce this luxuriously smooth, slightly sweet oolong. Between a black tea and a green tea oolongs are sometimes referred to as brown tea. Long-fired oolongs take on bakey notes with rich amber liquids; the longer the fermentation time, the blacker the tea. In Taiwan, the making of oolong tea is regarded as a precious art. The husbandry of the tea farmer is a legacy passed down through generations. Oolongs teas are best enjoyed when the leaves are briefly infused with hot water 85⁰ C or 190⁰F (not boiling), which is then poured off. The tea is then re-infused and tea is poured to the lucky guests after about 1 minute. The leaves may be re-infused several times.
Ti Quan Yin Organic Oolong Tea
From Fujian Province, China, this tea has a gentle astringency, a distinctive light taste hinting of orchid, and a lovely, smooth finish. A popular choice during life’s quieter moments, it pairs especially well with dessert favourites such as crême brulé or crême caramel, or any fruity treats with apples, strawberries, or bananas.
More Details
Indulge in a cup of this legendary oolong tea from the terraced highlands of China’s southern Fujian province. This pale golden, medium-bodied infusion is accented with subtle undertones of sweet flowers, tender forest greens, and roasted chestnuts. A quiet and contemplative tea, it has a luxurious floral aftertaste that lingers on the palate. How does an organic tea farm operate? • Abstinence from using any synthetic fertilizer, pesticide or herbicide • Environmental protection of lands surrounding the gardens • Replenishment and maintenance of garden soil fertility using natural means • Promoting and maintaining biodiversity in the gardens and surrounding lands For best results, heat water to 85⁰ C or 190⁰F (not quite boiling) and pour over 1 tsp. of tea per cup. Pouring boiling water on oolongs may bruise the leaves and cause bitterness.
