Taiwan Mountain Oolong, Baked

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In this Taiwanese oolong there are three rounds of drying after the leaves are rolled, which take about three hours. This step isthen followed by Baking.  Taiwan Mountain Oolong is from the qing-xin cultivar, widely found in Taiwan and shows the medium fire baking technique.  The cup is golden (not orange), yet it holds deep, concentrated layers of flavor.  It has a crusty rice aroma combined with the natural sweetness of Ti Kwan Yin teas.  This is an ideal tea for those who prefer traditional roast Oolongs and who savor the bloom of these teas over several infusions, using gongfu pots.

Use 1 teaspoon (3g) dry leaves for every 6 ounces of spring water heated to 170-185°F, infusing for 4 minutes.
  • Model: O-TMO-1

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This product was added to our catalog on Thursday 18 July, 2013.