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Ming Xiang Oolong Tea

2nd infusion at 60 seconds

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Spring 2010

Item#	Item Name	Our Price	Qty	Add
Ming-Xiang-O-0002	Ming Xiang Oolong Tea - 100 Grams	$27.00
Ming-Xiang-O-0001	Ming Xiang Oolong Tea - 25 Grams	$7.00
Ming-Xiang-O-0003	Ming Xiang Oolong Tea - 500 Grams	$128.00
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Features:

Full flavored, scent of orchids, sweet aftertaste, are a few ways to explain this super affordable Oolong tea. Dong Ding Ming Xiang oolong tea is produced in the Dong Ding mountain area of Nantou county in Taiwan. Dong Ding is one of the most famous oolong tea producing regions in Taiwan. Its history stretches back to the 1860's when a Dong Ding native brought several tea plants from China back to Taiwan. Dong Ding mountain proved to have ideal climate and soil conditions for oolong tea cultivation.
The Dong Ding area was near the epicenter of the 1999 earthquake that devastated Taiwan. In the aftermath of the disaster many of the tea plantations were left unattended. When work resumed on them and the neglected wu long was picked and processed it was found to have a deliciously sweet honey flavor.
Investigation showed that the oolong tea gets its honey flavor from secretions left on it by cicadas. In order to encourage this special flavor, Dong Ding Ming Xiang wu long tea must be grown without the use of pesticides.
Taiwan Ming Xiang wu long has a distinctive sweet taste and aroma. It brews a dark color wu long tea that has a lingering sweetness that settles on the back of the tongue. Dong Ding Ming Xiang is truly one of the jewels of Taiwan wu long tea and is highly valued by oolong tea connoisseurs.

Technical Specs:

The brewing procedure described here is commonly known as gongfu tea. It's outstanding feature is short, multiple infusions of a single batch of leaves, a method that brings out the best in oolongs, and allows one to get the most out of green teas. The term gongfu refers to any skill acquired through repetitive practice, such as painting, martial arts, or tea making. However, gaining experience need not be difficult or fraught with error. The points outlined below are intended to provide a foundation for fully appreciating your fine teas. Please note that the gongfu tea process is flexible, intended to be tailored to fit one's personal preferences. Brewing by this method will become a ritual you will look forward to and fully enjoy. Share a pot with a friend.
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Oolongs:
Use water heated to boiling, then allowed to cool slightly. If the water is too hot, the tea leaves may be scalded and some of the flavor lost. Less oxidized oolongs such as Baozhong are somewhat more sensitive to water temperature than more heavily oxidized teas.
Greens:
As a general guideline, don't use water too hot to touch. Green teas are more sensitive than oolongs to water temperature, so give this aspect of preparation special consideration. However, feel free to experiment.
Note:
Water quality influences the taste of tea, so you may prefer to use bottled or filtered water.
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Oolongs:
As a starting point, use enough dry tea to cover the bottom of the teapot. When the leaves expand during brewing, they should comfortably fill the inside of the teapot, without forcing the lid off. With practice, you will be able to determine the optimum quantity of tea for your particular teapot.
Greens:
Green tea leaves are generally smaller, and consequently have more surface area. Use somewhat less tea by volume than with an oolong, approximately 1 tablespoon per cup of water.
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Note:
A gaiwan or a nonporous teapot is commonly substituted for an Yixing teapot when brewing green teas.
step 1. Arrange your utensils. Pour some hot water into the empty teapot. Leave it in just long enough to thoroughly warm the teapot, then pour it out.
step 2. Add the dry tea leaves and put the lid on the pot. After a few seconds, remove the lid to smell the aroma of the leaves.
step 3. Fill the pot completely with water.
step 4. Cover the teapot and pour off the water immediately. (The purpose of this step is to allow the leaves to begin expanding.) Note: Skip this and the following step if brewing a green tea.
step 5. Don't drink this batch, but instead use it to warm the cups and pour it back over the teapot. Over time, this latter step will add depth to the color and patina of the teapot.
step 6. Add water again and cover.
step 7. Let the tea steep for about 30 seconds for oolongs (1-3 minutes for green teas), then pour it into a serving vessel (chahai).
step 8. Pour the tea into cups and serve. Enjoy!
Repeat steps 6 though 8 up to five or six times depending on the tea, increasing the steeping time slightly with each infusion. Not counting the first 10 second steep that I pour off, I steep my oolongs 30 seconds for steep 1 through 3, 45 seconds for steep 4 through 6 and 1 minute for additional steeps. I can sometimes get 12 to 15 steeps from 1 tea spoon of loose leaf tea in my 8 ounce Yixing teapot. Experiment with the steeping times to accommodate your taste, but remember that one excessively long steeping can jeopardize the quality of subsequent infusions.
Care of Yixing Teapots
* After use, remove the leaves from your teapot and rinse with cold water. Never use soap of any kind.
* Spots remaining on the exterior of teapots may be removed with a soft cloth or soft-bristled brush.
* Many people use only one kind of tea in any particular teapot, because the clay retains some of the tea's flavor.
But I don't have an Yixing teapot!
Other brewing vessels may be used also, but for best results use a container that allows the leaves to expand freely and occupy roughly the same volume as the water. Brew as if using an Yixing teapot, with several short steepings.
An alternate method, suited to larger brewing utensils, is to use fewer leaves, more water, and a single long infusion. If you use this brewing method, be careful not to over-steep your tea. It is best to err on the side of caution, starting with a steeping time of about two to three minutes.

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