Additional Information
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Starting at $ 7.50
Our Red Jade Citrus Flower Oolong started off as an idea that blossomed while walking through a Pomelo plantation in the mountains nearby. Pomelos are big citrus fruits which abound in our very own village. They somewhat resemble a big grapefruit but are quite different in taste and aroma. They are sweeter, less acid, less juicy but exotically delicious. The flowers give off a sweet marmelade-like citrus aroma. Our challenge was to find a grower that would consider selling us some flowers. Most refused as less flowers on the tree also means less fruits to sell. We ended up picking some ourselves from an abandoned grove. Then, our family’s three generations of know-how in naturally scenting teas produced a few lots using different cultivars. It may seem odd to use a fairly expressive and robust black tea for scenting flowers, although we will agree that not all black teas would be fitting, the T-18 cultivar with it’s naturally jammy notes and menthol finish complement very agreeably the fresh tangy citrus notes of the Pomelo flower. This tea will render a balanced yet expressive cup that is very refreshing hot or cold in a very uniquely exotic style that only Taiwan can produce! A more floral variant is also offered in the Citrus Flower Scented Four Seasons Oolong Tea.
Style of tea | |
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Picking Date | |
Oxydation level | |
Terroir | |
Administrative Region | |
Picking Style | |
Cultivar(s) Used | |
Garden Elevation |
Naturally scenting teas with fresh flowers is a very ancient tradition in China. In the same spirit, our family has been perpetuating this craft for over 3 generations now. As opposed to the more common green or white teas used for scenting, we choose to work with the already aromatic and expressive oolong and black teas that grow in our neighboring townships which are natural choices for scenting. Our flowers are also sourced locally and delivered to us just after morning picking for optimum freshness and fragrance. Then, we carefully blend in the flowers with the tea at the dawn of the day, when they are in full bloom and at the peak of their perfume. The tea and flowers are given a full night to consume their fragrant union. The morning after, flowers are then removed from the tea, one by one, before they turn sour and dull the taste. If required, the operation is repeated until the desired balance of scent and flavour is achieved. Timing and skill are of essence in obtaining the perfect blend.
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