MI XIANG OOLONG
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Aroma: expressive, caramel-honey, sweet-floral.
Taste and aftertaste: sweet, oily, silky, with floral, honey and caramel-berry notes. At the end of the tea session, it becomes slightly astringent and binding with a fruity-berry candy sweetness and a slight acidity in the aftertaste.
Impact: harmonizing, soft, calming.
Semi-fermented lightly roasted oolong in a semi-spherical twist. The variety is named "Honey Aroma" in English.
STEEPING INSTRUCTIONS
Traditional Preparation
Add 5-6 grams to a Gaiwan 3.4 OZ ( 100ml ).
Use 200°F water.
Briefly rinse the leaves. Decant and discard this infusion.
Infuse the first brew for 5 seconds.
Infuse 2nd and subsequent brews for 5-15 seconds.
Repeat several times until the flavor and aroma of the tea dissipates.
As the brewing session ensues, increase infusion time to coax out the body and strength of the final infusions.
Infusion method
Use a teapot or French press.
Preheat the vessel well.
Take 2 grams per 3.4 OZ ( 100ml ) of the vessel.
Use 200°F water. Infusion time is 2-4 minutes up to taste.
INGREDIENTS
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