Concubine Oolong. Feng Huang, Taiwan, Spring 2013

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Concubine Oolong is often hailed as grand innovation in the world of oolong. It was crafted in Taiwan only around 10 years ago. Leaves bitten by a bug known as “Green Leaf Hopper” (Jacobiasca formosana) are used to make this tea, just like the other storied tea from Taiwan the Oriental Beauty. This tea is requires great skill to make and has to be aged well before all its exotic flavors can be enjoyed.

Take a sip of our two year old Concubine Oolong and you will know what we are talking about. The tea is lush with fruity notes – feels so much like a fine wine – and an amazing fragrance. The tea has been aged well and its reflected in the smoothness of the brew. The mouth-feel is rich and wonderful.

The roasting and aging have also brought about an exquisite balance in the different flavors and fragrance of the tea. A note in fragrance of the tea actually reminds you of green tea leaves before they are plucked. A natural freshness remains locked in this tea no matter its age – kudos to the tea maker! There is no bitterness, but only a long sweet aftertaste.
Cultivar: Luanze (qingxin) Oolong
Origin: Feng Huang (Dong Ding), Taiwan
Elevation: 700 meters
Harvested by hand on April, 2013
Organic plantation, high oxidized, rolled and medium roasted.

Use 1 tsp to an 8oz cup.
Water temperature: 212F
Steep time: This tea is good for multiple rounds. 1 min, 1:30 mins, 2:00 mins, 2:30 mins

Gongfu style:

Cover the bottom of your vessel you are using with a single and uniform layer of tea. And add a few more leaves. This tea is not as tightly rolled, so you need that extra bit.
Use boiling water.
Steeps: 1 min, 30 secs, 40 secs, 50 secs, 1 min, 1:10 mins