“Well this smells just like summer would…sweet and full of nature. Sweet Grassy/Floral smells. Lovely. Once infused the leaves are very big! A nice bold oolong taste – woodsy yet sweet!” Read full tasting note
“Today I brewed my homemade teabag, for the first time! The little baggie came in last week, and I tried its sealing effect by putting a small bunch of Sweet Summer Oolong tea grains (weighed later...” Read full tasting note
“First Steep: Color is a bit like a glass of white wine. This is smooth and very bright. The primary flavor is floral, but it’s paired very nicely with a clean and fresh note. There is a very faint...” Read full tasting note
“This morning, I decided to try Taiwan Sweet Summer Oolong for the first time. The leaves smell woodsy, kind of herbal. I brewed it at 205 for 3 minutes. The leaves expanded tremendously! I think...” Read full tasting note
Production Year: 2009
Production Season: Summer
Production Region: Nantou County, Taiwan
Style: Traditional green style
Brewing method for oolong, ball-shaped dry tea leaves:
Vessel: gaiwan or small teapot
Water temperature: newly boiled water (nearly 100°C or 212 °F)
Amount of leaves: 5 gram for every 120ml total volume (Or reduce the amount to 3 gram for some heavy oxidation and/or heavy roast products)
Warm-up infusion: pour hot water in the vessel, and immediately drain it. Wait for about 1min. before starting the next infusion.
Time for each of the first 3 infusions (after warm-up): 20sec. (Or reduce the infusion time to 10-15sec. for some heavy oxidation and/or heavy roast products)
Extend infusion time based on taste for later infusions. Most oolong tea can well last for at least 5-7 infusions.
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