“This is an OUTSTANDING Oriental Beauty – sweet, deliciously peach-like and honey-esque. Sweet, luscious and wonderfully complex! The peach and honey tones are strong right from the start, and...” Read full tasting note
“I infused this for twice as long as they suggested – only because I was pre-occupied with something else – Oops! But I will say that is turned out darn tasty even with me over infusing! This has...” Read full tasting note
“Thank you FONG MONG TEA for this free sample Wow-this doesn’t taste like any kind of oolong I’ve ever had! In fact, if you had given me a blind taste test, I could not identify this tea-or even...” Read full tasting note
Pekoe Gold, Taiwan characteristic Oriental Beauty Oolong Tea, twisted with various colors, is also called Five Colors Tea, Bai Hao (Pekoe) Wulong Tea, Champagne tea, and Pong Fong Cha. Bright white-tipped tea buds, a symbol of high-quality Oriental Beauty Tea, with irreplaceable strong fragrance, can only be harvested in the organic ecological tea plantation. This tea, with very limited quantity, can only be produced by a senior experienced tea master at one harvest each year. Being exceptionally beautiful in appearance and having the most exquisite taste from any other Oolong teas, the tea starts with a floral aroma and gives you a naturally sweet fruit and honey taste which is totally different from any other Oolong teas. This is the best choice you won’t miss out when you experience firsthand “Formosa Tea”. We’re honored to have the tea master, Hakka lady Ms. Sue made this special edition.
The water used to steep this tea should be about 70-80 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 ceramic (pottery) 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 brewed for multiple times.
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