Super rare bao zhong style oolong grown in the footholls of the Cascade Mountains in Washington State! I recently grabbed the last few pounds of this exquisite Spring 2010 batch. Terrific, dark, very long (up to three inch) leaves that when steeped exhibit that cool, fragrant, sweet, slightly earthy fragrance reminiscent of a classic bao zhong. This has about the same level of oxidization (~30%) as a bao zhong with a similar, yet distinctly different flavor profile.
Cooling, round, floral, back-of-the-throat mouthfeel. Lingering aftertaste, deeply satisfying. A truly great tea, and as local as you can get!
This is beyond rare, folks. Get it while you can, cuz when it is gone, it is gone!
Pesticide and Chemical Free 2.0 oz Pouch - $24.95
Water: 185-195°F | Leaves: 2 teaspoons per 6 ounce cup | Infusion Time: 3 minutes. Add 30 seconds for each subsequent steep.
Basic Steeping Tips
- Use filtered or spring water, whenever possible
- Don’t overboil water
- Remove leaves after recommended time (adjust to taste)
- If you want stronger tea, use more leaves instead of steeping for a longer time.
Leaves can be resteeped 2-3 times resulting in various flavor differences. Don’t throw out those leaves until they have given it all up!
Polyphenol in oolong tea is effective in controlling weight. It activates the enzyme that is responsible for dissolving triglycerides. Studies have confirmed that a 2-3 cup per day intake of oolong tea contributes to enhancing the function of fat metabolism and controlling obesity.