An interesting alternative to Murchie's popular lightly oxidized, floral Ti Kuan Yin Oolong, High Roast Ti Kuan Yin Oolong represents a different flavour in the oolong spectrum.
As part of the extensive process to create oolong teas, the tea leaves are typically fired to reduce their moisture content and preserve flavour. Oolongs can be lightly, medium or highly fired: many of the popular oolongs today are very lightly fired, to preserve their light, floral flavour properties. An example of this would be Murchie's Hairy Crab Oolong.
You may find a tea like this at the dim sum table - it is built to withstand several re-infusions without losing flavour, and can handle slightly hotter water than more delicate oolongs.
|Brew Temperature:||180 to 195°F, or 82 to 90°C|
|Brew Time:||2 to 3 Minutes|
|Brew Quantity:||1 tsp to 6-8oz or 2.5g to 180-240ml of water|