Emerald Oolong loose leaf tea from The Jasmine Pearl Tea Co.

Emerald Oolong

Oolong Tea

$11.80
Origin:
Taiwan
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An outstanding low-elevation, lightly baked oolong which gives a deeply floral, rich, lingering brew. Emerald Oolong is a Chinese Wu-Yi varietal, generally grown at lower elevations. It is widely planted around Mingjien Township in Nantou County, and can be reaped up to six times per year. Emerald comes from a smaller-leaved varietal and the leaves can be somewhat fibrous. They are suitable for low-temperature, light baking.

Oolong teas can be steeped multiple times. Be sure to watch the water temperature when brewing Emerald Oolong. If your water is too hot, or if you oversteep it, Emerald's wonderfully floral notes will concentrate and become overly strong.

Ingredients

Taiwanese Oolong Tea.

  • Low Elevation
  • Light Oxidation
  • Light Roast

BREWING INSTRUCTIONS

Serving Size: 8 fl oz (237 ml)

BY THE CUP
  1. Heat water to 195°F (boiling).
  2. Scoop one heaping teaspoon of tea into an infuser and place it into your teacup.
  3. Pour 8 fl oz (237 ml) of hot water over tea leaves.
  4. Steep for 3-5 minutes.
  5. Remove infuser and enjoy. Can be steeped multiple times.
POTFUL
  1. Determine the capacity of your pot in cups (8 fl oz servings).
  2. Heat water to 195°F (boiling).
  3. Place infuser in pot.
  4. Add tea leaves to your infuser. Use a ratio of one heaping teaspoon of tea for each cup of water you intend to add.
  5. Pour hot (195°F) water over the tea leaves.
  6. Steep for 3 to 5 minutes.
  7. Remove infuser and enjoy.
GONG FU BREWING

1. Fill the pot 1/5 full of dry leaf.
2. Add 195°F water and allow to stand for 60 seconds before decanting and drinking.
3. For subsequent brews:

  • Second brew: Steep for 20 seconds.
  • Third brew: Steep for 45 seconds.
  • Fourth brew: Steep for 1 minute 20 seconds.
  • Fifth brew: Steep for 2 minutes 20 seconds, etc.

NOTE: As flavor particulates sink, decanting into a pouring pitcher and from there to cups works best. Alternatively, cups can be partially filled, then topped off in reverse order, so flavor in each cup will be approximately the same.

ICED TEA

For a concentrated brew:

  1. Use the same leaf quantities as above but halve the water.
  2. Allow it to cool.
  3. Pour over ice and enjoy as it dilutes to proper strength.
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