This light-oxidized oolong tea comes from tea farm on high mountains in Nantou, Taiwan. The flavors of oolong teas change dramatically from season to season. Oolong teas harvested during the spring and winter seasons are considered to be superior to teas harvested during the summer and fall. This is mainly due to the weather conditions at the time of harvest. The cooler temperatures and seasonal fog result in a more succulent leaf. Spring flavors are robust with a distinctive flowery note while winter flavors tend to be crisper and lighter.Our summer harvest oolong is a good balance between quality and price.
The processing of the tea after harvesting accounts for much of the diversity and uniqueness of Taiwanese oolongs. Although processing techniques will vary by region and by farmer, the basic process is fairly standardized. After the leaves are picked, they are dried in the sun for several hours, weather permitting. Then, the leaves are brought indoors where they are gently shaken in bamboo baskets or a rolling drum. This shaking serves to slightly "bruise" the leaves and start the oxidation process. It is during this stage that the aroma begins to develop.
After a partial oxidation, the leaves may be either rolled into the shape of a pearl or twisted sideways into long strips. After the initial shaping, the tea is fired at high temperature to stop any further oxidation. The raw tea may be further roasted (or baked) to enhance both aroma and flavor characteristics. The roasting level can be light, medium or dark. Lucky star is lightly roasted so it retains more of a floral character. The aroma of this summer tea is lightly floral, with a hint of fruitiness. It has a sweet, long lasting finish. Careful processing of this tea is evident in all its aspects: the deep green leaves, rich aroma, and golden liquor. Lucky star takes your taste buds on a flavor journey, with notes that linger on the palate long after taking a sip. The aroma of the lightly oxidized brewed leaf is nicely toasty, and once you taste the brew, you'll experience sweetness akin to honey, melon and peaches with a finish of cinnamon and even a slight note of asparagus. Although not a handpicked tea, it is still a good tea at competitive price for your daily use.
Brewing Guide: We highly recommend brewing Taiwan Oolong gongfu style to appreciate its many layers of flavor. High mountain oolong may be prepared in a regular teapot, an Yixing clay pot, or in individual cups. Use about 1 tsp. per cup (8 oz.) of water heated to 80-90°C (176-194°F). Infuse for 2-3 minutes and pour off. The leaves may be resteeped 1-3 times.