Spring Sunshine. Ti Kuan Yin Oolong.
If a tea could taste like the weekend spring sunhine in the countryside then this would be it.
Oolong is considered the 'oil painting' of the tea genres due to its complexity to produce. Oolongs from Ti Kaun Yin are the most sort after because of their suprior quality.
Warm the teapot and teacups
Use fresh water- better still use spring or filtered water
Water temperature 70-80c - Or boil the jug & let cool for about 5 mins
Use 1 tsp per teacup (200ml) - 1 heaped tsp per mug
You can steep the leaves up to 5x
First brew Steep 1 min
Second brew Steep 2 min
Third brew Steep 3 min etc
If a stronger brew is required use more tea
Traditionally drunk without milk
Composition: Rolled Oolong Tea