“Yay, oolong! I have conferred with myself and voted oolong to be one of my favorite teas from now on. Oh, I always liked oolong but today I decided to love them. And how can I not? You get small...” Read full tasting note
“The first impression of the brewed tea is a strong sense that I am wearing spinach perfume. I’m not put off. There’s a company that makes odd perfumes: Demeter Fragrances:...” Read full tasting note
“I keep forgetting about this one. It’s such a fine tea. I feel like a old Chinese Zen poet when I drink it. ;-)” Read full tasting note
“This oolong is very green. In a good way. The mouthfeel is creamy, and it’s got a nice floral after-taste. The only thing I don’t like too much about this tea is that it doesn’t smell as luscious...” Read full tasting note
Named after its bright jade cup color, this Oolong is grown in Formosa’s Tung Ting Mountains at an altitude of over 6000 feet. Oxidized only about 22%, it is a highly aromatic, green Oolong with an striking floral scent reminiscent of honeysuckle and gardenia. The liquor is full-bodied, sweet and refreshing, and lingers on the palate.
Recommendations: Use 1 heaping tsp. per 6 oz. cup; heat fresh cold water until steaming briskly (195ºF); let steep for 2 1/2 minutes.
The leaves support many consecutive infusions, making it a great tea for Gungfu style preparation.
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