“Plain and Simple…I LOVE THIS. Okay, so you want a more detailed reason as to way…here goes… This smelled like sweet-floral and mellow yet juicy fruit…of the citrus variety. The Infusion color is a...” Read full tasting note
“Brewing method: Gaiwan. Temperature = 180 degrees F. 45 seconds first infusion, adding 15 seconds for each subsequent infusion. First two infusions: It is a lovely Oolong, but I keep waiting...” Read full tasting note
“Another little sample I’m using up. I’ve always found it interesting how teas can naturally take on flavour like sweet cream or lilac flowers without any flavouring being added at all. The first...” Read full tasting note
“Second time around, I enjoyed this even more than the first! There was the same bright green, hay aroma and the astringency to mark the first few sips. But the astringency and associated bitterness...” Read full tasting note
The origin of Fo Shou tea cultivar is a mystery. Many people say it was obtained by engrafting tea tree with Fo Shou (bergamot) tree. The engrafting theory of Fo Shou oolong has never been proved. But the characteristics of this tea do remind a drinker of fragrance of Fo Shou fruits.
Brew method:
1a. Oolong, ball-shaped dry tea leaves
Or:
Vessel: mug Water temperature: (same as “1a”) newly boiled water (around 95 °C or 203 °F) Amount of leaves: 15-20 grains of dry tea leaves Steep time: 1-2 minutes Re-steep: when there is 1/3 liquor left in the vessel, add hot water to re-steep.Company description not available.