Organic Oolong 17 is considered to be Thailand's finest tea. Oolong 17 was developed from imported Taiwanese stock and, given Mae Salong's similar altitude and climate, is highly comparable to the quality and taste of high mountain teas grown in Taiwan.
- Oriental flora, edges of soft cream and a delicate tropical fruit aftertaste.
- The grown ups version of Oolong 12. Far more refined and detailed than it's younger sister is an extremely smooth and fruity tea with delicate and sophisticated edges.
- Longer & Less - for a European style of brewing Golden Oolong 17 I would recommend using:
Around 1 tsp (3g) of loose leaf tea per person into a pot of around 95º water. (Allow freshly boiled water to stand for 30 seconds) Infuse for around 2 minutes. For subsequent infusions increase the time by 1 minute each round.
Can be infused 2 or 3 times this way.
Shorter & More - for a traditional Asian (Gong Fu) style of brewing Golden Oolong 17 I would recommend using:
1flat tbsp (7g) of loose leaf tea with around 150ml of 95º water. (Allow freshly boiled water to stand for 30 seconds) Infuse for around 30 seconds. For subsequent infusions increase the time by 15-30 seconds each round.
Can be infused 5 or 6 times this way.