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99,00 kr. – 1.237,00 kr.
China Leaf Oolong is a dark oolong tea in "yancha style".
Yancha means rock tea in Chinese, meaning tea bushes growing on rocks. These teas have a slightly sweet, round, rich flavour with notes of dried fruit, tobacco and a mineral aftertaste.
Oolong is a semi-oxidised tea, a cross between a green and a black tea. During processing, the leaves have briefly begun an oxidation process, which is interrupted by drying to preserve the properties and bright colour of the green tea. The leaves oxidise in the sun, resulting in an engaging flavour experience. Oolong teas are always whole leaf and originate mainly from Taiwan and China.
Ingredients: ( *= organic ) *oolong tea ( semi-oxidised tea )
*DK-ØKO-100.
*Non-EU agriculture
Preparation
China Leaf Oolong is best brewed in a pre-heated small teapot or directly in glasses, so you can pour water back onto the leaves and make multiple extractions.
Do not boil the oxygen out of the water, but take the kettle off the heat when the water boils. Use 1 tsp. (2-3 grams) of tea per cup and pour the water over when it has cooled slightly (about 90 degrees).
Let the tea steep for 3-4 minutes for the first brew and gradually extend the steeping time for subsequent brews.
The blades can be used up to 4 times.
Tips & Tricks
If you only brew one cup/glass at a time, you can use a kopsi or "fill-your-own" tea tray, where the leaves can float freely and release the fine aroma. When using a kopsi or. "you can also brew on the leaves again.
By small pot we mean a Japanese tokoname teapot with an internal strainer. The advantage of the small pot is that you brew 1-2 cups at a time and then add more tempered water when you're ready for the next cup. This allows you to utilise the potential of the leaves by brewing several times, and you get the experience of a fresh cup of tea.
Store in a dry and cool place.
| Weight | N/A |
|---|---|
| Select quantity | 1000 grams, 80 grams, Bag with 80 grams + can |
Preparation
China Leaf Oolong is best brewed in a pre-heated small teapot or directly in glasses, so you can pour water back onto the leaves and make multiple extractions.
Do not boil the oxygen out of the water, but take the kettle off the heat when the water boils. Use 1 tsp. (2-3 grams) of tea per cup and pour the water over when it has cooled slightly (about 90 degrees).
Let the tea steep for 3-4 minutes for the first brew and gradually extend the steeping time for subsequent brews.
The blades can be used up to 4 times.
Tips & Tricks
If you only brew one cup/glass at a time, you can use a kopsi or "fill-your-own" tea tray, where the leaves can float freely and release the fine aroma. When using a kopsi or. "you can also brew on the leaves again.
By small pot we mean a Japanese tokoname teapot with an internal strainer. The advantage of the small pot is that you brew 1-2 cups at a time and then add more tempered water when you're ready for the next cup. This allows you to utilise the potential of the leaves by brewing several times, and you get the experience of a fresh cup of tea.
Store in a dry and cool place.
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