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Tea Jin Xuan /Chin Hsuan Oolong Tea -Osmanthus Oolong Loose Tea /100g /3.53oz. - Charmerry

Jin Xuan /Chin Hsuan Oolong Tea -Osmanthus Oolong Loose Tea /100g /3.53oz.

$25.49 $33.00
Product:
    TenRen Osmanthus Chin Hsuan Tea Tin /Oolong Loose Lea /100g /3.53oz.
Description:
    Osmanthus Chin Hsuan tea is scented with finest Oolong tea and fresh Osmanthus petals. When taste it, you not only enjoy sweetness of Oolong tea also fragrant of Osmanthus flowers.
Feature:
  • Premium Chin Hsuan Oolong Tea, Smooth flavor and refreshing taste.
  • All-natural, made with premium Green tea leaves with Osmanthus.
  • TenRen is the largest and best known tea manufacturer in the Far East.
  • TenRen's TEA passed the ISO 22000 and HACCP verification, also is the only tea company that gets ISO 22000, HACCP, ISO 9002 three kinds of verification in the tea industry.
  • A wonderful Oolong that can be enjoyed any time of the day.
How to Brew Chin Hsuan Oolong Tea:
    The water used to steep this tea should be about 185-195°F or 85-90°C. Use about 2 teaspoons (3 grams) of tea leaves for about every 5 ounces (150 milliliters) of water. A steeping time of about 3-5 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 Yixing 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 steeped multiple times.
Chinese Teas(China Teas):
    Chinese tea is a beverage made from the leaves of tea plants (Camellia sinensis) and boiled water. Tea leaves are processed using traditional Chinese methods. Chinese tea is drunk throughout the day, including during meals, as a substitute for plain water, for health, or for simple pleasure.
Taiwanese Teas (Taiwan Teas /Formosa Teas):
    Taiwan is lucky to have great environment for tea growing, and with the developing of tea technology, Taiwan has produced many top quality teas, all can be called as "Formosa Tea". The best known ones including "Dongding oolong", "Alishan Oolong", "Wenshan Pouchong", "Oriental Beauty", Shan Lin Xi Oolong", "Jade Oolong" and more. Taiwanese oolongs are considered the finest by some tea connoisseurs. Their special quality may be due to unique growing conditions. Oolong is harvested five times per year in Taiwan, between April and December. The July and August crops generally receive the highest grades.
Oolong /Wulong Teas:
    Oolong (Wulong) is a traditional Chinese tea (Camellia sinensis) produced through a unique process including withering the plant under the strong sun and oxidation before curling and twisting. Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties. The degree of oxidation can range from 8 to 85%,depending on the variety and production style. Oolong is especially popular with tea connoisseurs of south China and Chinese expatriates in Southeast Asia. Different styles of oolong tea can vary widely in flavor. They can be sweet and fruity with honey aromas, or woody and thick with roasted aromas, or green and fresh with bouquet aromas, all depending on the horticulture and style of production. Different varieties of oolong are processed differently, but the leaves are usually formed into one of two distinct styles. Some are rolled into long curly leaves, while others are "wrap-curled" into small beads, each with a tail. The former style is the more traditional of the two in China. The name oolong tea came into the English language from the Chinese name, meaning "black dragon tea". In Chinese, oolong teas are also known as "qingcha" or "dark green teas". The manufacture of oolong tea is intricate because some of the basic steps involved in its making are repeated many times before the desired amount of bruising and browning of the leaves is achieved. Withering, rolling, shaping, and firing are similar to black tea, but much more attention to timing and temperature is necessary. One last step, baking or roasting, is exclusive to oolong tea and is referred to as the real art in making this tea.
High Mountain Teas:
    High Mountain Tea (Alpine oolong), grown at altitudes of 1,000 meters or above.
  • Lishan Oolong : Grown at altitudes above 2,200 meters, was the costliest Taiwanese tea during the 2000s.
  • Dayuling Oolong : Grown at altitudes above 2,500 meters. Some people name it as The King of Taiwan High Mountain Tea. Because the quantity is limited due to the geographical condition.
  • Ali Mountain, or other high mountains : This is the most widely known general name for lightly oxidized oolong tea, much of it picked in winter and therefore termed "Winter tea". Among the oolongs grown on Ali Mountain, tea merchants tend to stress the special qualities of Gold Lily ( Chin-Hsuan, or Jin Xuan) tea variety, which is the name of a cultivar developed in Taiwan in the 1980s. The oolong tea made with this cultivar has a particular milky flavor.


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