#141.1 Oolong Tea
Net Wt: 0.5oz (14g)
Oolong teas are allowed to oxidize to varying degrees between green (no oxidation) and black (full oxidation). This is a medium grade Formosa Oolong (Taiwan was formerly known as Formosa), the type commonly served in many Chinese restaurants. The large, coarse leaves used to create this tea have been to allowed to oxidize almost halfway and brew a smooth, mellow, fairly dark cup with light notes of earth, barley, and notes.
Use 1-2 teaspoons of tea leaves per 8 oz of water at 190°F - bring water to a boil, then let it rest for 2 minutes. Pour a small amount of water and rinse out the leaves. Then discard this water. Pour more hot water and let it steep for 10-20 seconds. Pour the tea through a strainer. Continue steeps as many times as you would like, adding 5-10 seconds to each. While there is no exact number of steeps one should adhere to, once the the strength of the tea no longer comes through, the leaves have been fully extracted.