Offering a full, sweet, floral fragrance in the classic Taiwan green oolong style, this tea hails from the Zhushan region, or “Bamboo Mountain.” Low oxidation and light roasting contribute to the bright, floral fragrance and sweet, crisp body. A lighter brew than the more roasted oolongs, but with an equally long finish and multi-layered character.
In making Bamboo Mountain oolong, only the newly sprouted leaves are plucked. They are then withered in the sun (weather permitting) or indoors on special bamboo trays for a few hours to reduce moisture.
Once a suitable suppleness is achieved in the leaves, traditional rolling techniques (which include wrapping the leaves in cloth and binding it tightly into ball shape) are applied in conjunction with light roasting in a rotating tunnel roaster. Successive re-rolling and re-roasting is done to achieve the optimum shape and flavor. A final roast is given to complete the processing.
Apart from elevation, season, and age of the plants, oolongs can be evaluated by the quality of leaf and the processing art. The leaves should be tightly rolled and should not crumble with gentle pressure (crumbled leaf is a sign of over-roasting or stale leaf).
Bring filtered or spring water to 180°F. Add 1 of tea leaves to an 8oz cup. Pour boiling water over the tea leaves and let steep 3 minutes.
Every tea is different and can be brewed in different ways. Recommended serving size and steep times are not hard-and-fast guides for brewing teas, but rather a place to get started. Steeping time may vary based on your personal tastes, how much tea is in the pot, or on how many infusions have already been done.
Experiment with the brewing of your tea to discover its unique character!
Zhushan Region, Taiwan