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Size: 3.5 oz. Classic Tin
Origin: Nantou County, Central Taiwan
Plucking Season: Early Spring History: A heavy oxidized oolong from Central Taiwan. In making this oolong, only the newly sprouted leaves are plucked. The leaves are then laid flat on the ground in direct sun and withered or reduced in moisture. Lower moisture content enables the leaves to be more supple and conducive for rolling. The leaves are then put into a rotating bamboo tumbler that gently bruises the surface of the leaves. This bruising starts a process known as oxidization, wherein the flavor and aroma of the leaf begin to develop, and the color to change from green to dark. Subsequently, the leaves are hand packed into a cloth sack and with the use of a machine, made extremely tight. Special rolling steps are performed in conjunction with roasting of the leaves. This consecutive rolling - roasting - rolling is a specific process for the rolled type oolongs like the Strong Fire. The level of temperature and the amount of rolling is usually at the discretion of the tea maker. Consistent, tightly rolled leaves with even roasting, a characteristic of high grade oolong teas. Flavor Profile: Smooth texture, sweet, roasted and light chocolate taste 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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