Oolong/Wulong tea preparation guide

Tie Guan Yin, Da Hong Pao & Rou Gui

Oolong/Wulong are semi-fermented and made of mature tea leaves (ie note the difference to green teas which have more tender leaves).

1. Warm up the tea vessel with freshly boiled water.
2. Quantity of tea leaves: about 2/3 tea spoon for a cup or 1.5 per small tea pot. The strength of the tea could be adjusted to personal preference by adjusting the amount of the tea leaves put in.
3. Pour the freshly boiled water into the tea vessel, rinse the tea leaves for 1-2 seconds and dispose the water.
4. Add freshly boiled water, allow to brew  for 1 to 2 minutes then serve.
5. Repeat infusions : The tea leaves can be used for repeat infusions for up to 3-4 times by just adding hot water. slightly increase brewing time with each extra infusion.

Hint:  

1. Most of premium Chinese teas are hand handled. We always recommend rinsing the tea leaves for up to 10 seconds before brewing.
2. Recommended tea vessel: Zi Sha teapot.
3. Oolong tea could be made resonably strong without inducing any bitter taste like green teas.
4. Do not soak tea leaves. Use a small tea vessel wherever it is possible. Freshly made and freshly served tea tastes the best. 

Oolong/Wulong teas' storage:

1. store in a cool, dry place that is absent from foreign odour;
2. keep unopened satchels refrigerated to prolong the freshness.

To order our premium Oolong/Wulong tea, please go to: OOLONG/WULONG TEA .