Organic Wuyi Shui Hsien Oolong Tea 2 oz

Foojoy Organic Wuyi Shui Hsien Oolong Tea

Organic Shui Hsien Oolong: Robust, thick leaves brew a light amber, easy-to-drink Oolong.

Details

Oolong has a taste more akin to green tea than to black tea: it lacks the rosy, sweet aroma of black tea but it likewise does not have the stridently grassy or vegetal notes that typify green tea.

Foojoy Organic Shui Hsien, "Water Sprite", is an oolong tea from the area of Mount Wuyi near the northern border of Fu Jian province. Shui Hsien oolongs are often harvested from Camellia sinensis trees that are over 100 years old. After harvest the leaves are skillfully twisted and roasted over a charcoal fire. Cheaper varieties are grown elsewhere in Fujian and have a more bitter taste and are very popular with Chinese restaurants. Shui Hsien has a soft, roasted, straw-like taste with a nutty aroma. The infused color is very dark brown showing that the tea is among the darkest of the oolongs from Wuyi. This tea is USDA and IMO Swiss Certified Organic.

We recommend using clay or porcelain tea ware. Rinse tea cup and teapot with hot water. Use about of tea leaves 1-2 teaspoons for every cup of water. Steep tea leaves in hot water at 203-ªF (95-ªc) for 1-2 minutes for the first and second brewing. Gradually increase steeping time for subsequent brewing. Shui Hsien oolong tea is a very popular variety of oolong tea and is a favorite among Gong Fu tea drinkers. This is a widely used method of brewing oolongs in Taiwan and China. The Gong Fu method utilizes a small brewing vessel, such as a gaiwan or Yixing clay teapot, with a large tea to water ratio. Multiple short steeps of 20 seconds to 1 minute are done and are often served in one to two ounce tasting cups.

If you find that your tea tastes bitter, and requires milk, sugar, or lemon to counteract the bitterness, we recommend adjusting with shorter steeping times, lower temperature water, or less amount of tea leaves.

Water for Tea: Cold, clear, pure water, is recommended, and tap water, especially hard water, is to be avoided. Fresh spring water is ideal. Filtered water is also desirable. Hard water or strong tasting water will obliterate even the most delicious tea.