Fulu Red Oolong!

Photo from our visit to the farm in December.

We have new crop of Shin Fong's Fulu Red Oolong in shop. Brewing it as cold brew tea really brings out the aromatics and deep candy sweetness. This is amazing as an iced tea.

We recommend a 50g per 1 liter of cold water in a Mizudashi.

First steep in the refrigerator for 18 to 24 hours.

Each additional steep should be done to taste and color up to three more steeps before flavor loss occurs.

If you brew it hot, we have detailed specs on the bags for a 180mL tea pot.

Chin-Suan Oolong

Shin-Fong submitted this lot of Chin-Suan cultivar which placed with an excellence award in competition. Above and below are photos which show the care given to their Oolongs though this is not the actual section the competition lots came from. This farm is known for consistently producing quality teas for many years and the farm owners have a reputation for hard work and honesty. Their diliginet work shows in the beauty of their farm and the pristine care for their teas. While the lot is not certiifed organic, Shin-Fong grows the majority of it's teas organically with the desire to get certified in the near future. This is a labor intensive process when done the correct way they are doing it but the results show through in the cup.

This particular Oolong is traditional in that like many high mountain Oolongs, it has a distinctive fruitiness. Apricot, peach, and other tropical notes come through from the second steeping on. The natural aromatics known to be a signature of good Taiwanese Oolongs through in it's fragrance.

The first steep comes with fragrant pear and honeyed beeswax undertones. This gives way to defined sweetness, and apricot fruitiness, and balanced body in later steepings. This tea is defined by balanced and freshness.