If you wonder how well could Taiwanese tea be, we select these four types of tea. Shanlinxi Oolong, Gui-Fei Oolong, Lishan Oolong, Charcoal Roasted Oriental Beauty Oolong.

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Shanlinxi Oolong

The tea is lightly roasted and harvested from 1,800 meters above sea level. The leaves come with a flowery scent and a long-lasting mellow sweetness.

 

Ripe-Scented Oolong

Original high mountain tea area, now using a traditional way to make tea. The oxidation of tea leaves is higher, that will make the flavor smoother and lingering in your mouth.

 

Traditional Dong-Ding Oolong

Unlike the modern baking of Dong-ding Oolong tea, experienced tea bakers choose traditional processes to make this tea. Strong taste and long-lasting get lots of fans of it.

 

 

Charcoal Roasted Oriental Beauty

The saliva of Jacobiasca formosana on the tea leaves gives it natural honey and fruity fragrance that is similar to how black tea is made with mellow, sweet, and rich taste, and long-lasting tea leaves. The tea is baked with longan charcoal for five days, so, the longer it is stored, the more innocent and simple taste is appreciated.

 

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Preservation Tips：

Put it in a shade and dry place could be stored for six months.

But brew each tea bag at once after it’s opened.

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Brewing Tips:

※Mug: use one bag of the tea each time. Warm up the mug, and pure boiling water about 350 ml, then put the tea leaves in. Brew it for two and half minutes. The second time please brew it for 5 minutes.

 

※Brew by teapot: use one bag of the tea each time. And use a 200 ml teapot. Warm up the the pot and put in tea leaves. Then purring boiling water.

The first brew is about 40-50 seconds. The second brew is 10 seconds, and 5-10 seconds more each time.

Keeping use the tea leaves until it's tasted less. The same tea leaves usually could be used over 5 times.