Spring 2018 Natural Jasmine Scented Taiwanese Oolong Tea Loose Leaves

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FONG MONG TEA-Natural Jasmine Scented Taiwanese  Oolong Tea Loose Leaf

Item: Natural Jasmine Scented Taiwanese Oolong Tea (Moli Hwa Cha)

Pack size: 300 g +/- 5% (10.6 oz) loose leaves in 2 vacuum sealed foil bags

Expiration: 2 years



The first production of Taiwanese flower scented tea began in the year of 1878. During that year, Oolong tea market encountered a great depression. Tea traders were forced to produce and trade flower scented tea, which was the beginning of Taiwanese flower scented tea.

The oolong we use to make Jasmine scented tea is a commonly planted cultivar being lightly oxidized with super floral. Jasmine we adopt is freshly flower buds without full open at the time being picked. Wait until flower buds about to blossom, that is the best time to make scented tea. Our tea craftsman researched and developed the best ratio for tea and flower through repeated experiments. Here it is, Jasmine Scented Oolong Tea, this tea possesses pure and strong fresh flower fragrance plus smooth taste due to the action of being scented for multiple times. Feel like sipping tea in a Jasmine garden when actually having it, which you, tea lovers, won't miss it out. 


Brewing tips:


The water used to steep this tea should be about 85-90 degree Celsius. Use about 3 grams of tea leaves for about every 150 c.c. of water. A steeping time of about 6 minutes is recommended with more or less time depending on the desired concentration. As a rough guide, the higher the temperature of the water or the greater the amount of leaves used, the shorter the steeping time should be. The tea leaves should uncurl for full flavor.

For the ultimate enjoyment, a traditional Chinese ceramic (pottery) teapot is recommended for loose oolong tea. The teapot should be half filled with leaves and initially steeped for 45 seconds to 1 minute with the steeping time increased by an additional 15 seconds for each successive steeping. The leaves may be brewed for multiple times.




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