Country of Origin: China Grade: Ti Kuan Yin

Altitude: 2500 feet      Manufacture Type: Oolong

Cup Characteristics: A light bakey Oolong with lightly noted orchid-like hints and sweet aftertaste.

Infusion: Pale yellow liquor, tending slightly amber.

Information: The semi fermentation gives the tea a little bit more body than a green tea but less body than a black tea. And interestingly it gives the flavor a very unique twist. You will see (particularly in the infused leaf) that the edges of the leaves are slightly bruised (brownish). The reason for this is that the leaves are lightly bruised to start the oxidation process. Unlike leaves for green tea, those destined to be oolong are wilted in the direct sun and then shaken in tubular bamboo baskets to bruise the leaf edges. The bruising is what make the edges oxidize faster than the center. After 15-25 minutes (depending upon ambient temperature and humidity levels) the tea is fired, locking in the special flavor profile.

Hot tea brewing Method: Use 2-4 teaspoons of tea per 4 cup tea pot (you vary the strength by the amount of tea used); pour in boiling water that has been freshly drawn. Steep the tea for 2-3 minutes (or longer depending upon the strength of the tea desired). Pour. Leave the tea in the teapot because the leaves can be used again - up to 3 times.

Iced tea brewing method: (to make 1 liter/quart) : Place 5 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water 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. Add ice and top up with cold water. Garnish and sweeten to taste.