Tea itself is a wonderful and healthy drink, but sometimes you want to sweeten it, especially if the tea is a little bitter.
We would like to show you how our Master of Oolong chooses what tea to buy and to add to our web shop.
Everything is taken into consideration, form and color of dry tea, wet leaves form, color of liquor, and most important is aroma, taste and aftertaste of the tea.
Dong Ding Oolong is one of the most famous teas of Formosa Oolong. The original cultivation area of Dong Ding is very small, but the annual amount produced by Dong Ding is high. This tea was classified according to flavor, taste and aftertaste.
The GABA is a shortening for Gamma-aminobutyric acid. Due to the special production technology, the content of this acid in GABA tea is the very high.
Than this acid is so important?
Have you ever wondered why Japanese green teas are so bright green, while Taiwanese and Chinese ones are not. The reason lies in an additional process called de-enzyming or fixation.
The ideal leaf structure for hand-picked tea is 2-3 leaves, a bud and a stem. When tea is harvested by hand, farmers can choose the ideal part of the plant that is most suitable for high-quality brewing, and usually these are the new growth of the tea bush (2-3 leaves, bud and stem).
Sometimes when brewing tea, you can notice small oily spots floating on the surface of the brewed tea. This can happen when brewing tea which has been roasted, for example, in a large pan or wok.