Golden Concubine High Mountain Oolong Tea, Summer 2019
Golden Concubine High Mountain Oolong, Summer 2019
Season: Summer 2019
Tree Variety: 青心乌龙 QingXin Oolong
Golden Concubine Oolong, in Chinese 黄金贵妃 huangjin guifei, is a kind of "bug-bitten tea." Like Dangfang Meiren, the leaves of Golden Concubine Oolong are bitten by an insect known as the tea jassid. A chemical reaction in the bitten leaves produces a honey taste. The tea has a fruity aroma, a very pleasant honey and fruit flavour, is smooth with a sweet aftertaste. This tea is grown without any pesticides and is hand-picked in the summer after it has been bitten by the tea jassids.
Kung Fu Brewing
Warm the teapot or gaiwan by adding hot water and then pouring it out.
Add around 5g of tea for every 150ml of water. Begin by adding the loose tea to the teapot or gaiwan.
We recommend using water around 95C.
Tea can be rinsed quickly with hot water. This first rinse helps to open up the tea for its first brew. This first rinse is optional.
The tea can be steeped multiple times (at least 6 times). We recommend the following steep times per brew, but we also recommend extending or shortening the brewing time depending on preference for a stronger or weaker brew.
1st :50s → 2nd: 45s → 3rd：50s → 4th：50s → 5th：60s
We recommend using a large coffee mug and a tea strainer or a thermos with a tea strainer for this method. Add 1 tsp of tea to the strainer and place it into the thermos or mug.
Pour hot water into the vessel. We recommend using water between 95-100C. As soon as the water has come to a boil and settled, it can be added to the mug or thermos.
The tea can be steeped 2-3 times. We recommend beginning by steeping for 2-3 minutes and then extending steeping time if desired.
Cold Brewing Method
Add 1 tsp for a 500ml thermos.
Add cold or room temperature water to the thermos.
Seal the lid and place the thermos in a refrigerator. We recommend leaving the thermos for at
least 4hours. Thermos can be put into the refrigerator to steep overnight.
If refilling, we recommend topping up the water before the volume falls
half-way to keep the tea flavourful.