Jasmine Orchard Oolong

Small Batch Blended and Packed in Canada. HACCP Certified.

Ingredients From: Taiwan / China

Region(s): Taoyuan County / Fujian Province

Shipping Port(s): Taipei City / Fuzhou

Grade(s): Choice #1

Growing Altitudes: 1500 – 4900 feet above sea level

Manufacture Type(s): Semi fermented, Traditional process, Small batch crafted.

Cup Characteristics: Orchid oolong notes in a synergistic relationship with floral jasmine. Light fruit notes on the finish.

Infusion: Pale gold yellow.

Luxury Ingredients: Oolong tea, Green tea, Mango & Apple & Strawberry & Peach pieces, and Jasmine & Safflower petals.

Information:
Prepare your taste buds for something special. Oolong tea, as exceptional as it is on its own, is sublime when blended with scented flowers, fruits and herbs. Jasmine Orchard Oolong combines the fresh spring tea-taste of oolong with the ethereal sweetness of green tea with jasmine petals, jasmine buds and a multitude of fruits from the orchards of the world.

What makes this combination so special?
Let’s take a look. The first component of the blend is of course Oolong tea. For those of you not familiar with this variety, what sets it apart from black and green teas is in the fermentation process. Oolong is said to be semi-fermented, unlike green, which is unfermented and black, which is fully fermented. The process is something like leaving a banana out on a counter – green tea could be compared to a yellow banana, black tea to a blackened, over-ripe banana and oolong somewhere in the middle. As a result, Oolong shares some flavor characteristics of both – they are typically lightly green and floral on the nose with touches of orchid in the cup.

The next component of the blend is a green tea with jasmine petals and jasmine buds. Jasmine, in addition to imparting its luscious floral aroma, infuses the blend with exceptional depth and rich character. (It’s no wonder the jasmine flower is so closely aligned with feelings of love throughout much of the Eastern world.)

Next a medley of orchard fruits is added– dried peach, strawberry, apple and mango. Each of these on their own is great, bursting with juicy flavor. Together they’re sensational. (Incidentally, fruit orchards are common to nearly every civilization on earth – both contemporary and ancient.)

Finally safflower petals are added to brighten the blend and add a soft herbaceous layer. (Interestingly, safflower is one of the world’s oldest crops. In many parts of the world its petals are used to dye fabric. Chemical analysis of textiles dated to the 12th dynasty of Ancient Egypt, 1991 – 1802 BC, has identified the use of safflower dyes.)

Put it all together you’re left with a cup you’ll never forget.

Hot tea brewing method:
Traditional method (see note below): When preparing by the cup, this tea can be used repeatedly – about 3 times. The secret is to use water that is about 180°F/82°C**. Place 1 slightly heaping teaspoon in your cup, briefly infuse with freshly boiled water and then pour off. Re-infuse the tea and pour after about 1 minute or longer to taste and then begin enjoying a cup of enchantment – do not remove the leaves from the cup. Adding milk and sugar is not recommended. Once the water level is low – add more water, and so on and so on – until the flavor of the tea is exhausted. Look at the pattern of the leaves in the brew, not only do they foretell your fortune but you can see the bud and shoots presenting themselves, looking like they are about to be plucked.

Modern Method:
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz/200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Adding milk or sugar is not recommended.

**Note: Traditionally, the recommendation has been that oolong tea be brewed at 180°F/82°C. Regretfully, modern society makes it necessary to consider that water may not be free of harmful bacteria and other impurities. Therefore you need to boil water to kill bacteria. If you wish to use traditional brewing temperatures bring the water to a boil and allow it to cool to the desired brewing temperature – it’s the food safe thing to do!

Iced tea brewing method (Pitcher):(to make 1 liter/quart):
Place 6 slightly heaping teaspoons of loose tea into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves or removing the tea bags. Add ice and top-up the pitcher with cold water. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water.

(Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)

Iced tea brewing method (Individual Serving):
Place 1 slightly heaping teaspoon of loose tea into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the leaves or removing the tea bags. Not all of the tea will fit, allowing for approximately an additional ½ serving. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted.

(Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)

RECOMMENDATION: We recommend the use of our ‘1 Cup of Perfect Tea’ measuring spoon (Item# 11MS-1370) for best results. Please contact Metropolitan Tea to place an order.

ANTIOXIDANT BENEFIT:
More antioxidants are extracted from tea (L. Camellia Sinesis), or rooibos (Asphalatus Linearis), the longer it is brewed….and the more tea or rooibos that is used, the greater the antioxidant benefit.

FOOD SAFETY ADVISORY:
While oolong tea is traditionally brewed using 180°F/82°C water, we strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses..

Ideal Brewing Temperature: 100ºC/212ºF.
Minimum Brewing Temperature: 90ºC/194ºF