Organic Premium Dual Fifth May Harvest Taiwan High Mountain Oolong Taiwanese Tea 500g 1.1 lb

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US $79.99
Calculated at Checkout
Net Weight:
500g (1.1 lb)

Product Overview

This tea is picked during Dragon Boat Festival, also called the Duanwu Festival, is celebrated on the fifth day of the fifth month according to the Chinese calendar. For thousands of years, the festival has been marked by eating glutinous rice wrapped to form a pyramid using bamboo or reed leaves and racing dragon boats.

Dual Fifth oolong tea is a delicious full bodied refreshing sweet tea. It is from the garden in the mountains of northern-central Taiwan which can be found at 1500m above sea level. This altitude and the surrounding mountains mean that the teas are grown enshrouded in mist and receive minimal sunshine. At night, temperatures can drop below freezing. It is these factors that contribute to the tea's natural sweetness and richness of flavour and aroma.
Dual Fifth oolong has a longer oxidisation period and are also slowly baked at a high temperatures, with careful attention to how the flavours and aromas are changing throughout the baking process. The result is caramelised sweetness with a depth and complexity that literally makes your mouth water—it’s a phenomenon the Chinese call “Hui Gan.” Dry tea leaves are tightly rolled semi-ball style. They are mostly light green with somewhat darker green tones. They are shiny and quite fresh. From the smell of them you can easily get that roasty/nutty kinda fragrance.
The tea makes a bright coppery liquor. The slow roasting of this tea gradually caramelises its natural sugars and sweetens it, providing flavours of caramel, sweet roasted barley, and brown sugar. This tea has a rich floral taste and natural sweetness, no astringency at all. It’s got that beautifully balanced nutty toasty taste alongside with some buttery creamy touches in the background.
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.


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