Recent acquisitions from this Fall's trip to Taiwan. Extremely limited quantities.
High Mountain Oolong - Ali Shan
autumn 2012 $10/oz Very nice batch, sweet and aromatic.
Brandy Oolong 2012
$8/oz A new kind of tea. Very highly oxidized, complex, uplifting, clean. Taiwan
Charcoal Roast Oolong Taiwan 2011
$12.50/oz "aged" but only a year old. Really nice dark roast, great depth and complexity. Great for aging, if you can keep from drinking it.
Earth Beet 1983 Taiwan Oolong 1983
$22.50/oz Odd, a bit musty, possibly improperly stored at some point, but great. This is a fascinating bowl tea. unique, mysterious. Taste like beets. Very earthy.
Fujian Wild Tea 2010
$20/oz unique Chinese red tea, soft, elegant, mysterious
Master Healer Blend 2007/20011
$14/oz two parts Hunan dark tea to one part charcoal roast oolong. Wicked good!
Old Man Tung Ting autumn 2012
$17.50/oz phenomenal, deep roast, forever steeps, sinks into you
Wen Shan Bao Zhong autumn 2012
$15/oz exquisite, very patient tea (many steeps)
Pu-erh Chunks 2011
Da Yu Ling 2000 meter high mountain oolong. Fall/winter 2013 harvest. SPECTACULAR. Buttery, complex, aromatic, sweet, evocative. Our best Taiwan oolong ever.
Water: 200°F | Leaves: Western Style,1.5 teaspoons per 6 ounce cup | Infusion Time: 2-3 minutes
Water: 200°F | Leaves: Eastern Style, up to 7 grams per 6 ounce pot | Infusion Time: 10-30 seconds
Basic Steeping Tips for Oolong tea
- 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 many 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.
The history of tea in China is long and complex. The Chinese have enjoyed tea for millennia. Scholars hailed the brew as a cure for a variety of ailments; the nobility considered the consumption of good tea as a mark of their status, and the common people simply enjoyed its flavor.
Tea was first discovered by the Chinese Emperor Shennong in 2737 BC. It is said that the emperor liked his drinking water boiled before he drank it so it would be clean, so that is what his servants did. One day, on a trip to a distant region, he and his army stopped to rest. A servant began boiling water for him to drink, and a dead leaf from the wild tea bush fell into the water. It turned a brownish color, but it was unnoticed and presented to the emperor anyway. The emperor drank it and found it very refreshing, and cha (tea) was born.