Cuifeng Mountain Oolong spring 2018 - 30 grams

Cuifeng Oolong – Highly Fermented – Spring 2018

Grown at elevations of 5,900–6,200 feet on Cuifeng Mountain, this high mountain oolong is a wonderful example of how elevation and careful processing come together in the cup. The higher level of fermentation gives the tea more depth and body while preserving the smooth character that makes Taiwanese high mountain teas so enjoyable.

The aroma is warm and inviting with earthy notes, gentle sweetness, and a richness that continues to develop with each infusion. The liquor is smooth and full-bodied, with a clean finish that leaves you wanting another cup. It's the kind of tea I find myself reaching for when I want to slow down, settle in, and enjoy the process of brewing.

This tea truly shines when prepared in a gaiwan. I like to fill the gaiwan generously with leaves by feel, though 2–3 grams in a small to medium-sized gaiwan is a great place to start. Use water just off the boil, around 205°F (96°C), and steep the first infusion for about 45 seconds. Increase each subsequent infusion by 20–30 seconds, and you'll be rewarded with five or more flavorful steepings, each revealing a little more of the tea's character.

If you prefer brewing in a mug, use about 2 grams of tea in a strainer for an 8-ounce cup. Steep for about one minute, or longer if you enjoy a stronger brew, then simply re-steep the leaves several more times. While the experience won't be quite the same as Gong Fu brewing, you'll still enjoy a rich, satisfying cup with plenty of life left in the leaves.