Today, Taiwanese Oolong is considered by many to be the best.

The name High Mountain‚ is derived from the fertile Dung Ti mountains of Taiwan on which it is grown, where constant temperatures and fine plucking produce an exquisitely subtle tea.

A delicious, intense and velvet-smooth flavour, with a fresh, fragrant blossom character.

Wonderful to refresh after dinner.

Great tea deserves great preparation. Here are our tips:

- Use freshly drawn cold water
- Boil water & allow to cool for about 3 or 4 minutes to 80 ?C
- For best results – use a teapot! Use 1 teaspoon of tea per person (or 1 spoon in a cup with a strainer)
- Steep for 3 to 5 minutes (or to your taste) - can be brewed longer without bitterness.
- Always without milk
… and for freshness every time, keep your tea somewhere cool, dark, dry and airtight!

Oolong tea represents less than 2% of tea consumed, so little is known about it.

- Just like black and green tea, Oolong comes from the Camellia Sinensis plant
- Like black tea, Oolong tea is withered, bruised and then fermented - but fermention is stopped by firing about 70% of the way [Chinese Oolong has a shorter fermentation period]
- The leaves are left whole and sorted by quality
... the result - a rich, deep liquor with a delightful flavour somewhere between green and black tea

Oolong Tea is a natural source of antioxidants that may help protect the body from damage caused by free radicals.

Ingredients:

- Oolong tea from Taiwan