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Wulong Loose Leaf Tea -Chinese Wulong Loose Tea Tin /450g /15.8oz.

Wulong Loose Leaf Tea -Chinese Wulong Loose Tea Tin /450g /15.8oz.

$36.99 $46.00
   
  • Product:
        TenRen Tsui Yu ( Cui-Yu ) Wulong Tea Tin /Loose Leaf Tea /450g /15.8oz.
  • Feature:
    • Premium Tsui Yu ( Cui-Yu ) Wulong Tea.
    • 100% natural ,A refreshing and healthy hot drink.
    • 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.
    • Enjoy the rare pleasure of a fine Chinese Oolong Tea.
  • How to Brew Chinese Wulong Loose Leaf 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 Wulong 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 Tea
      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.
  • Wulong /Oolong
        Wulong (Oolong) 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 Wulong 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. Wulong is especially popular with tea connoisseurs of south China and Chinese expatriates in Southeast Asia. Different styles of Wulong 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 Wulong 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 Wulong tea came into the English language from the Chinese name, meaning ""black dragon tea"". In Chinese, Wulong teas are also known as ""qingcha"" or ""dark green teas"". The manufacture of Wulong 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 Wulong tea and is referred to as the real art in making this tea.
  • High Mountain Teas
      High Mountain Tea (Alpine Wulong), grown at altitudes of 1,000 meters or above.
    • Lishan Wulong : Grown at altitudes above 2,200 meters, was the costliest Taiwanese tea during the 2000s.
    • Dayuling Wulong : 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 Wulong tea, much of it picked in winter and therefore termed "Winter tea". Among the Wulongs 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 Wulong tea made with this cultivar has a particular milky flavor.


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