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Size: 16 oz. bulk loose tea
Origin: India History: Kali in Hindi means black. It is also the name of a hindu goddess known to dispel negative energy. It is probably the first Indian Oolong made with accurate processing techniques. With our partner tea estate in Darjeeling, India, we advised utilizing the appropriate oolong rolling machines, which were brought in from Taiwan. In addition, we provided guidelines in oven roasting temperatures and oxidization times. A suitable plant varietal was selected for this Oolong, and the leaves roasted at a very high temperature for a short time to develop a distinct cocoa flavor. The special oxidization process eliminates all astringency sometimes found in Darjeeling teas. It is a very forgiving tea for brewing and makes a delicious iced tea. This tea estate is in-conversion to Organic cultivation Oolong teas can be brewed in a variety of styles. For daily drinking, a smaller amount of leaf with a longer steeping time gives a rewarding cup with little effort. This tea's darker leaf requires fairly hot water (180 to 200 F) to bring out its full taste and unique aroma. Steeping 1 teaspoon of leaf per 8 ounces of water for 3 to 4 minutes will typically yield 2 to 3 satisfying infusions, although some oolongs will provide more. Another common method would be to enjoy the tea Chinese style. Merely place a few leaves at the bottom of a cup or glass, add hot water, and cover. After a couple minutes or so the leaf will unfurl and sink to the bottom of the vessel allowing you to drink from the top. When the water is down to just over the leaves, simply add more water. This style provides many infusions for a small amount of leaf. Of course, the most famous way to drink oolong tea is Gongfu style. (Gongfu is the Chinese term we derive Kung Fu from. It means to do something skillfully.) Though it takes many years to perfect the true Gongfu tea ceremony, a simplified version can be practiced at home.
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