An outstanding, tightly-rolled, high-elevation Thai Oolong, Spring Mountain gives up to 8 stunningly fruity, floral, full brews.
Spring Blossom is a hand-plucked oolong produced in the mountains of Thailand at above 1000m. It is a large-leaf cultivar and is exceptionally well-made tea. Lightly roasted and tightly rolled, this is a top-tier selection.
Spring Blossom tea is from the same hybrid plants used to produce Oriental Beauty, hence the fascinatingly fruity brew. The nuggets produced appear almost oily because of the tightness of the rolling they've undergone. This quality ensures that, when brewing gong-fu style, several steeps can be expected - up to 8. Enjoy the wonderful flavor and notice that it lingers for a few minutes after the brew has been swallowed.
- Scoop a heaping teaspoon of Spring Blossom 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).
- Remove infuser and let stand for 10 minutes. Then, enjoy!
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 4 minutes. Remove the infuser and serve! Can be steeped multiple times.
