Popular oolong from Fujian, China. Mid grade quality. Very good for getting started in the Oolong world.
Charcoal Roasted Oolong Qingxin Ruanzhi Oolong
Tanbei means "roasted with charcoal". This charcoal baked oolong is a Qingxin Ruanzhi cultivar from Jianou, Fujian. It was baked with charcoal on slow and medium heat. It has a nutty and sweet flavor with a good amount of toasty warmth. The tea has a fruity and floral aroma with a light green and grassy flavor in the final brew. It has no bitterness and a slight astringency.
Aroma of the dried leaves:
nutty and roasted like the skin of roasted chestnuts
Wet Leaves Aroma:
nutty and sweet like roasted chestnuts and yams as fall street food, and floral
nutty, sweet, fruity, woody, citrusy, roasted and grassy in the last infusions (from the 6th infusion)
consistency: Medium thin
How long should this tea steep?
Depending on whether you have the tea western style in a large pot
prepare or in the traditional "Gong Fu style"
you should note clearly different brewing times:
- For example, if you brew a liter of oolong, you should drink the tea about 3-4 minutes to let go. If it steeps even longer, the tea will be correspondingly more intense. It is best to use 2-3 teaspoons of tea leaves for this amount of water.
- Do you decide for the preparation gong fu style in a Gaiwan or a small clay pot (Yixing) you should steep the tea for a much shorter time. As is well known, you throw away the first infusion. For the second infusion, a guide value of about 20 - 30 seconds. However, the amount of tea you add is much higher! Use about 3 teaspoons for about 200ml of tea! Due to the short brewing time, the tea does not become too strong. The aroma and the intensity of the taste are overwhelming. Can you spot the different nuances?