About Strong Fire Oolong:
Grown at an altitude of 1100 meters in Central Taiwan, Strong Fire Oolong is made from the Tieguanyin tea plant varietal.
Named after the Chinese Goddess of Mercy Kuan Yin, Tieguanyin is one of the more popular rolled oolongs. Although Tieguanyin varietals are native to Anxi county in Fujian province, many other areas in China and some in Taiwan are now also cultivating this varietal. There are apparent differences between the various Tieguanyin varietals, each with its own unique characteristics.
In making Strong Fire, only the mature, hardy leaves are plucked. They are then withered in the sun for a few hours to reduce moisture. Once suitable suppleness is achieved in the leaves, traditional rolling techniques (at least 13 different motions) are applied in conjunction with light roasting to achieve the optimum shape and flavor. A final high roast is given to complete the processing.
Strong Fire is best during spring (April-May). Since it is a heavy roasted tea, it maintains its flavor well over the months.
Apart from elevation, season, and age of the plants, oolongs can be evaluated by the quality of leaf and the processing art. The leaves should be tightly rolled and should not crumble with gentle pressure (crumbled leaf is a sign of over-roasting or stale leaf).
Ingredients: Oolong Tea Leaves.
Full-bodied texture, toasty aroma, and a bittersweet chocolate flavor.
Every tea is different and can be brewed in different ways. The chart below is not a hard-and-fast guide for brewing this tea, but rather a place to get started. Steeping time may vary based on your personal taste or on how many infusions have already been done. Experiment with the brewing of your tea to discover its unique character.
|Water Temp °F (°C)||Steep Time (minutes)||Number of Infusions||Quantity of Leaf (tsp / 8oz water)|