Amber Oolong Tea - Heavy Roast
Qinxin Oolong tea is among the first cultivars introduced in Taiwan. Experienced Wang De Chuan's tea masters used a heavy roasting method to skillfully transform the buoyant aroma of lightly oxidized tea into rich, sweet, ripe fruit and roasted nuts palates with a rich lingering finish.
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Source
Mingjian Village, Nantou County, Taiwan.
Variety
Qingxin Oolong.
Aroma
Ripe fruit and roasted nuts.
Taste
Robust with lingering finish.
Loose leaf dried tea
Tight semi-ball shape.
Tea liquor
Orange-red.
Unfurled leaf
Green with reddish rim.
Tea preparation
Steeping time
Tea ware water Temperature Amount of Tea leaves 1st brew 2nd brew 3rd brew 4th brew 5th brew
De Chuan Lidded Teacup 90c.c 95℃ 5g 65sec 45sec 60sec 70sec 80sec
De Chuan Yixing Teapot 150c.c 95℃ 10g 70sec 60sec 60sec 90sec 100sec
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