Moc Chau region in Son La Province is a breathtakingly beautiful mountainous area covered with tea gardens & farms. We are very pleased to offer this special "red" oolong from Mr. Hau's exquisite garden. Made from the Kim Tuyen cultivar which was brought to Vietnam from Taiwan in 1994, this high mountain, medium-oxidized, rolled oolong makes a golden amber liquor with the gentle sweetness of honey & toasted rice. Produced only in summer & in autumn.
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Ingredients:
Oolong Tea
Steeping Instructions:
1. Fill kettle with fresh water. 2. Heat water until below boiling (approximately 195-205°). 3. 2-3 teaspoons (3-5 grams) of tea per 6-8 oz. cup or pot. 4. Rinse leaves by pouring the heated water over the dry leaves, discard liquid immediately. 5. Pour heated water over leaves, Steep for 30 seconds - 1 minute. 6. Subsequent steeps longer, up to 4 minutes.
*Oolong leaves are traditionally steeped several times per sitting*
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