This 2008 Early Spring Chinese Oolong is especially fresh because it is the first of the spring crop and is air freighted from the high mountains of China. This tea is available in limited quantities and once it is sold out, it will not be available until next year. The steeped tea has a light green hue, a faintly sweet flora aroma, mildly fresh and sweet flavor, and a sweet aftertaste. The water used to steep this tea should be about 185-195°F or 85-90°C. Use about 2 teaspoons (3 grams) of tea leaves for about every 5 ounces (150 milliliters) of water. A steeping time of about 3-5 minutes is recommended with more or less time depending on the desired concentration. As a rough guide, the higher the temperature of the water or the greater the amount of leaves used, the shorter the steeping time should be. The tea leaves should uncurled for full flavor. For the ultimate enjoyment, a traditional Chinese Yixing teapot is recommended for loose oolong tea. The teapot should be half filled with leaves and initially steeped for 45 seconds to 1 minute with the steeping time increased by an additional 15 seconds for each successive steeping. The leaves may be steeped multiple times. Net tea weight is 4 ounces (113.4 g) and shipping weight is 0.28 lb. |
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| 2008 Early Spring Chinese Oolong (Limited) - 8 ozNet tea weight is 8 ounces (127 g). Shipping weight is 0.54 lb |
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| Early Spring Chinese Oolong Sampler (.32oz)Good for three 5 ounce servings. |
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