High Mountain Oolong

Half a tsp to 200mL cup

90° C water temperature

1.5 min steep time

3+ steeps

(If you do not have a temperature-controlled kettle, let the water cool for 5 minutes after it has been boiled. Repeat the process above for subsequent infusions. Continue adding 30 seconds to 1 minute for each time you re-steep the oolong to extract the most out of it).

Camellia Sinensis (the tea plant)

There is an old Chinese proverb when brewing oolong tea:

“The first brew is for your enemy,
the second for the servant,
the third for your wife,
fourth for your mistress,
the fifth for your business partner
and the last you keep for yourself”.

Although obtuse, this concept demonstrates how precious the development of the oolong is as it brings more complexity, depth, and flavour. It takes several infusions for the water to soak into the plant cells to draw out the flavours and plant chemicals. This all means that this tea goes a long way and is truly precious.