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Wu Ling Oolong Tea

2nd infusion at 60 seconds.

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Spring 2010

Item#	Item Name	Our Price	Qty	Add
Wu-Ling-O-0002	Wu Ling Oolong Tea - 100 Grams	$32.00
Wu-Ling-O-0001	Wu Ling Oolong Tea - 25 Grams	$8.45
Wu-Ling-O-0003	Wu Ling Oolong Tea - 500 Grams	$152.50
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Features:

Don't let the low price sway you from trying this oolong. It is fantastic!
Wu Ling oolong tea (wu-long tea) is a wonderfully flavorful tea. Wu Ling is a mountain area in Taichung county and its high altitude (more than 2000 meters) contributes to the ideal growing conditions for wu long tea.
Another reason why Wu Ling wu long tea is of such fine quality is the soil of the Wu Ling area. Wu Ling was a fruit producing region for many years until economic conditions favored imported fruit over home-grown apples and pears. Former orchards in the Wu Ling area were converted into oolong tea plantations, and Wu Ling wu long tea is renowned for its fruity quality.
Wu Ling is located on Mount Li (Li Shan or Pear Mountain) and wu long tea from Mount Li is the most prized wu long tea in Taiwan. It is ideally suited for gong fu style brewing and can be re-brewed up to eight times while still retaining plenty of flavor.

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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