A new type of oolong only recently created. Summer flush of leaves harvested from over 5000 feet of elevation in Nantou County, Taiwan. 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 sip this oolong out of brandy glasses due to its dark liquor reminiscent of this tea’s namesake. A truly stunning oolong with flavor that lasts for many infusions.
Tasting notes: floral sweetness, honey, cinnamon spice, 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.
