Brandy Oolong

Spring flush of leaves harvested in Nantou County, Taiwan on Zhú Mountain at over 5000 feet of elevation! Most oolongs are oxidized at between 5% and 60%…Brandy Oolong is around 85% oxidized making it one of the darkest of the oolongs. Taiwanese tea aficionados sometimes sip this oolong out of brandy glasses due to its dark and aromatic liquor reminiscent of this tea’s namesake. A truly stunning oolong with flavor that lasts for many, many infusions. Tasting notes: baked honey, cinnamon, malt. Brewing Guidelines Gaiwan/Yixing: fill 1/5 full with Brandy Oolong. 190°-200° Rinse leaves. Steep for 15 seconds for the first 3 infusions. Add an additional 15 seconds for each additional infusion.  Teapot/mug: 1 tablespoon of Brandy Oolong per 8oz of water. 190° water. 1st and 2nd infusion steep for 3 minutes. 5 minutes for each additional infusion.