Oolong tea
 
fruity | caramel | floral
 

 
Dark brown tightly rolled nuggets, shimmering with bronze, produce a bright orange-coloured liquor with a sweet and ripe fruit aroma. Being heavily oxidised and roasted, red oolong develops toasty and caramel notes in combination with floral hints.
 

 
Origin: Taiwan, Taitung County
 
Ingredients: loose leaf tea
 
Low in caffeine.
 

 
How to brew the perfect cup:
3 g (1 tsp)
200 ml water
95°C
Steep for 3 minutes (2-3 infusions)
 

 
Our recommendations for brewing:
Balled oolongs develop their exquisite, complex flavours better when they are brewed in the Eastern style in a gaiwan. The ratio is about 1 g per 20 ml of water.
Awaken the tea with 95℃ water and rinse for 25 seconds.
1st infusion – 30 seconds
2nd infusion – 40 seconds
add 5–10 seconds for each subsequent infusion.
Infuse 5–6 times.
 

 
For Western brewing method in a teapot or mug, the ratio is 3 g (1 rounded tsp) per 200 ml. Awaken the tea at 95℃ per 10–15 seconds and rinse. Brew the tea at least 3 times for 3 minutes each infusion.

Highly recommended for cold brew. Rinse 10 g of tea with hot water for 15–20 seconds to open up the pellets, then fill a bottle/jug with 1 litre of room temperature water and place in the fridge for at least 8 hours. Strain and serve.