Silk Oolong
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Silk Oolong
Silk oolong, also known as Jin Xuan, is a variety of oolong that was developed in Taiwan in the 1980s. The light green leaves are oval-shaped and have the classic creaminess of high mountain oolongs such as Dong Ding. The mild, smooth taste will appeal to lovers of green teas or those who like more subtle oolongs.
Instructions:
Basic preparation;
Before brewing, hot rinse this tea by pouring boiling water over the leaves and discarding the water. Use 1 teaspoon of tea per 8-12 oz of water. Steep for 1-2 minutes with boiling water.

If you are interested in a lighter brew try using water that is 195 Fahrenheit.

If you are interested in a stronger brew try using 2 teaspoons of dry leaves.

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.
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