Thee Proef Set | Oolong


€27,90

Soothing and smoothing. So is oolong, a partially oxidized Chinese tea, often rolled, twisted, curled into balls or strands, and from so little a shape so thick a texture emerges on the tongue. Still, oolong differs from each other. Fresh, fruity, floral, fragrant, foggy… for all of them, Oolong can be. The set serves the best representatives of Oolong across Taiwan and mainland China, more as a cautious welcome to the world of this fascinating type of tea.

Iron Goddess (Tie Guan Yin 铁观音) 10g / Anxi, Fujian. 

lightly oxidized, having probably all that you would expect from the type of Oolong. Golden yellow in color, floral in aroma, rich in aftertaste, the brew of this tea is immediate, yet also worth pondering over.

Formosa Alishan High Mountain Oolong (阿里山乌龙) 10g / Alishan Mountain, Taiwan

is also an Oolong of light oxidation. The liquor is in a fine blend of green and golden colors. The taste also has a heavily floral taste on the tongue, while more refreshing and carrying a vegetal flavor that is unique to the Ali Mountain.

Formosa Milky Oolong (金萱奶香乌龙) 10g / Jiayi, Taiwan

Not necessarily having the MILKY taste that you would want out of dairy products, Jinxuan Milky Oolong (金宣奶香乌龙 / Taiwan) is still not a disappointment. This tea is a semi-oxidized Oolong, with its key attribute, however personally, being the resilient sweetness even after several minutes. The brew is smooth, and the taste is vegetally sweet with a note of orchid in a mix of mellow, fresh and creamy texture.

Duck Shit Dancong (Ya Shi Xiang 鸭屎香) 7g / Phoenix Mountain, Chaozhou

 is a distinctive semi-oxidized Oolong famous for its strong aroma and coarse texture. The brew of this tea wafts a savory fragrance of flower, fruits, yet in a combination with the herbal flavor of the tea itself. The tea tastes, however, neither overly floral nor fruity. The liquor immediately reveals a smoky coarseness on the tongue, with complex flavors of longan and honey orchid only afterwards.

Big Red Robe (Da Hong Pao 大红袍) 8g / Wuyi, Fujian

highly oxidized Oolong, probably also the most famous one of this type. Belonging to the kind of “Rock Teas” grown in Wuyi Mountains of Fujian Province, Big Red Robe is most-known for its “rocky” taste where the long-lasting sweetness is combined with a heavily complex mineral notes and floral aromas.

Oolong tea (乌龙茶) is a fascinating partially oxidised tea type produced in many different regions in China and they varies widely from one another. We are enthusiastic to present a full spectrum of Oolong tea flavors: from lightly oxidised Iron Goddess, Alishan Oolong, and Milky Oolong with elegant and mellow taste, to semi-oxidised Feng Huang Dancong with superb aroma, and roasted Wuyi Rocky Oolong with deep and cinnamon flavors. The variations are not only in the production process, but also in the brewing method. It is a pro tea drinker’s choice!

Iron Goddess (Tie Guan Yin):
rich yet elegant orchids fragrance
fresh, floral and metallic taste
tender sweet aftertaste

Formosa Alishan High Mountain Oolong:
floral and fruity fragrance
refreshing and smooth taste
tender sweet aftertaste

Formosa Milky Oolong:
elegant floral and natural milky fragrance
refreshing honey taste
caramel aftertaste

Duck Shit Dancong (Ya Shi Xiang):
highly aromatic fragrance
mellow and mild taste
bittersweet aftertaste

Big Red Robe (Da Hong Pao):
caramel, woody and nutty fragrance
mellow, deep and roasted taste
long-lasting sweet aftertaste

Iron Goddess (Tie Guan Yin):
Gaiwan / teapot, 5g tea in 110ml/100°C water
(could be brewed for 6-8 times)
the 1st-3rd time: 10s
the 4th-6th time: 45s, 90s, 120s
the 7th-8th time: 140s, 160s

Formosa Alishan High Mountain Oolong:
Gaiwan / teapot, 5g tea in 110ml/100°C water
(could be brewed for 6-7 times)
the 1st-3rd time: 30s
the 4th-7th time: 40s

Formosa Milky Oolong:
Gaiwan / teapot, 5g tea in 110ml/100°C water
(could be brewed for 5-6 times)
the 1st-3rd time: 10s, +5s per extra time
the 4th-6th time: 25s, +15s per extra time

Duck Shit Dancong (Ya Shi Xiang):
Gaiwan / teapot, 5g tea in 110ml/100°C water
(could be brewed for 7-10 times)
the 1st-3rd time: 5s
the 4th-10th time: 10s

Big Red Robe (Da Hong Pao):
Gaiwan / teapot, 5g tea in 110ml/100°C water
(could be brewed for 7-10 times)
the 1st-2nd time: 10s
the 3rd-8th time: 15s, +15s per extra time

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