Zhi House Blend Organic Ginger Peach Oolong is as exotic and luxurious as it sounds.
Hand-blended by our master craftsman, Ginger Peach Oolong is designed to appeal to all your senses. Our top quality organic Shui Xian Oolong, organic ginger root, and organic juicy peach pieces combine to create a superbly refreshing, aromatic, and robust flavor experience.
The ginger gives a hint of bright spiciness while the peach adds a touch of sweetness and softness. Ginger Peach Oolong is an outstanding drink, if we may say so ourselves, that also produces a jaw-dropping iced tea. Invite your friends, they'll love you for it.
A little more about our blending base for Organic Ginger Peach Oolong. We love the full flavor of the Shui Xian (water sprite), a 70% oxidized oolong leaf. This Ginger Peach has the pronounced robustness of our Wu Yi rock tea, but is a little less intense which provides a gentle base for the ginger and peach to shine through.
A great Shui Xian should support multiple steepings and have a nice, round body with a long smooth finish. You'll note that Ginger Peach Oolong has all these qualities with a distinct floral character that comes through as well. Ginger Peach is like a fine wine, the flavors are robust yet refreshingly fruity at the same time. Ginger Peach is the best thing for ginger lovers and the peach is something to remind you of long hot summer days.
USDA Organic
2.7 oz Tin - $13.00 - 40 Servings – 31¢ per cup
4.0 oz Pouch - $16.50 - 56 Servings – 29¢ per cup
Water: 200°F | Leaves: 1.5 teaspoons per 6 ounce cup | Infusion Time: 3-4 minutes
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 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.
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.
