Golden Peony Rock Oolong Tea
Golden Peony Rock Oolong Tea
Oolong Tea
Golden Peony is the most floral Rock Oolong that Ku Cha carries. Coming from Wuyi Mountain, Fujian Province, Golden Peony brews a balanced flavor, rich, roasted, with very distinct fragrant occupying all your senses and light but lingering citrus notes at the back of your throat. A special Yan Cha (Rock Oolong) experience!
Basic preparation;
This tea is meant to be a single serving for a gong fu style preparation. However it could also be brewed in a large pot. To do so, use the entire packet of leaves. Rinse the leaves with boiling water before steeping for 3 minutes.

This tea re-steeps excellently a second and third time. To reuse the same leaves, brew successive infusions, not letting the tea sit out for more than an hour. Infuse the tea in the same way as the first steeping, but increase the steep time by one minute for each infusion.

For a Gong Fu style of preparation;
In this method we brew the tea using either a small clay or porcelain tea pot, or a gai wan. First, warm the set by pouring boiling water into the brewing vessel and then to the pitcher and cups. Discard the water either into your tea tray, or a bowl. Add five to seven grams of tea to the brewing vessel. For green and white teas such as this, use slightly cooler water around 175 degrees. Allow the tea to steep for five seconds before pouring to the pitcher, through a strainer. If using aroma cups, pour the tea to fill the tall cups. Place the drinking cups upside down on the aroma cups. Holding the two tightly together so as to create a seal, flip the cups over so that the drinking cup is now right side up with the aroma cup on top. When ready, gently twist the aroma cup off of the drinking cup and while holding in the palm of your hands, smell the empty cup. The tea is now ready to drink! For successive infusions, brew in the same method, increasing the steeping time slightly as the tea begins to mellow in flavor. Enjoy!
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