“I would like to thank Fong Mong Tea for this delicious sample. I knew I was in for a treat when I smelled the dry leaf aroma. It was FAN-TAS-TIC! This High Mountain Oolong has a deeper roasted...” Read full tasting note
“This is a bit charcoally and a bit woodsy as well as sweet especially when it cools. It’s full and mineral-packed or so it seems. There is a pleasant graininess to it, too!” Read full tasting note
“Wonderful salted rock mineral flavor! Toast-y darker roast. Full review on http://sororiteasisters.com/ on the 14th.” Read full tasting note
Mi Xiang Oolong, growing from organic natural ecological management tea plantation, with intentional nonintervention, being bitten by destructive insects (bugs), coordinating traditional Taiwanese heavy-fermented skill of tea-making, the natural tea leaves increase their individual flavor. The liquor it produces with bright amber hue, containing a light honey sweet, is the super enjoyment best close to the Nature.
The water used to steep this tea should be about 90-95 degree Celsius. Use about 3 grams of tea leaves for about every 150 c.c. of water. A steeping time of about 6 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 uncurl for full flavor.
For the ultimate enjoyment, a traditional Chinese clay 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.
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