An outstanding low-elevation, lightly baked oolong which gives a rich and floral lingering brew. Emerald Oolong is a Chinese Wu-Yi varietal, generally grown at lower elevations. It is widely planted around Mingjien Village in
Nantou County, and can be reaped up to six times per year. Emerald comes from a smaller-leaved varietal and the leaves can be somewhat fibrous. They are suitable for low-temperature, light baking.
Oolong teas can be steeped multiple times. Be sure to watch the water temperature when brewing Emerald Oolong. If your water is too hot, or if you oversteep it, Emerald's wonderfully floral notes will concentrate and become overly strong.
Lightly oxidized and lightly roasted Taiwanese Oolong Tea.
- Scoop a heaping teaspoon of leaves into your infuser.
- Heat water to 195° (just before boiling).
- Pour 8 oz. of water over tea leaves.
- Steep tea for 3-5 minutes (depending on taste preference).
Fill the pot 1/5 full of dry leaf, add 195° water and allow to stand for 60 seconds before decanting and drinking. The second brew should steep for 20 seconds, the third for 45 seconds, the fourth for 1 minute 20 seconds, and the fifth for 2 minutes 20 seconds, etc. Please note that, as flavor particulates sink, decanting into a pouring pitcher and from there to cups seems to work best. Alternatively, cups can be partially filled, then topped off in reverse order, so flavor in each cup will be approximately the same.
Simply add to your infuser one heaping teaspoonful of leaf per 8 oz. of water and place it in your pot, then add the appropriate amount of 195° water and let it steep for 3-5 minutes. Remove the infuser and serve! Can be steeped multiple times.
Our opinion is that, as with our other supreme quality loose teas, we do not recommend serving over ice.