Infusion Time 5'
Quantity 0.2 oz / 10 fl oz - 6g / 30cl
Temperature of infusion 200°F - 95°C
Time of the day Evening, All day long, Morning
A Taiwanese community has been growing tea for a number of decades in the village of Mae Salong in Northern Thailand. Planted using Taiwanese tea bushes, the gardens produce remarkably good Wu Long (oolong).
Resembling the Taiwanese Jin Xuan often used to make Dong Ding with delicious milky flavors, this cultivar produces excellent results. Wonderfully rich.
Appearance: Pea-sized pellets
Color: Dark green
Notes: Floral notes of coumarin, with a milky aroma and a smooth, rounded character
Appearance: The tea unfurls to showcase the quality of the plucking
Flavor: A bouquet of floral (honeysuckle) and creamy vanilla notes (almond milk)
Color: Pale gold
Texture: Oily
Flavor: Sweet
Notes: A powerful and complex fruity profile (damson, grape, exotic fruits, grapefruit), with intense floral notes (rose), hints of licorice, and mild spices (vanilla).
To prepare hot tea:
Use 0.2 oz (6 g) of tea leaves for 10 fl oz (300 mL) of water heated to 200°F (95°C). Steep for 5 minutes.
To prepare iced tea:
Use 0.6 oz (16 g) of tea leaves for 34 fl oz (1 L) of water at room temperature. Steep for 45 minutes, then remove the leaves and refrigerate.
To prepare a tea latte:
Steep 0.3 oz (8 g) of tea in a mixture of 8.5 fl oz (250 mL) of water at 200°F (95°C) and 8.5 fl oz (250 mL) of hot milk for 5 minutes.
Find out more about the latte preparation.
