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Fragrant, smooth, complex with sweet aftertaste Tea Varietal: Tie Guan Yin Cultivar Harvest Time: Early-May Production Methods: Plucking-drying-cooling-tossing-drying and oxidation-repeating drying and tossing-stopping oxidation-curling-drying-sorting and grading-packing) Grown in the An-xi region of China’s Fujian province, Tie Kuan Yin is the world’s most renowned oolong tea. Tie Kuan Yin Tea is so popular that it almost become the pronoun of the oolong tea. This kind of premium Tie Kuan Yin is close to green tea, with only a little oxidation but without the green tea "grassiness" or astringency Ingredients: Oolong Tea Instructions for easily brewing Tie Guan Yin Heat the water 90°C, use 3 g per 150 ml and brew for 1/2 minutes. Separate the brewed leaves from the liquor and repeat. This tea stands multiple infusions Instructions for Making Oolong Gongfu Tea Brewing oolong tea in a gongfu cha way is not as complicated as you may think. Follow the steps and practice it for enjoying a chinese style brewing Step1Heat Gaiwan with boiled water at temperature around 95°C Step2Pour the water into the Gongdao Mug Step3Then pour the water into Sample Tea Cups Step4Pour away the water Step5Move the dried tea leaves into Gaiwan to its half capacity Step6Pour boiled water into Gaiwan to rinse tea and make the tight tea leaves loose and open Step7Pour away the water used to rinse tea Step8Open the cover of Gaiwan and pour into boiled water Step9Put the filter on the top of Gongdao Mug and pour the tea into it from Gaiwan Step10Move away the filter and pour the tea into each sample tea cup to enjoy it Our teas are packed in eco-friendly, recyclable, resealable pouches *Please be aware that we constantly search for new sustainable materials, so packaging received may vary Oolong Tea: Mystical Experience from China. “Oolong” comes from the Chinese Wu Long, which means “The Black Dragon.” It is a traditional Chinese tea between green tea and black tea in oxidation (semi-oxidized). Oolong come in hundreds of varieties. Tea connoisseurs classify the tea by its aroma (often floral or fruity), taste and aftertaste. While most oolongs can be consumed immediately post production, many others can benefit from long aging. The most famous and expensive Oolong teas are made in Wuyi mountains.