With notes of scotch, roasted barley and melted chocolate, this world premiere harvest from the He family transcends the boundaries between black tea and roasted oolong to reach new levels of complexity . . .
From the Autumn 2013 Harvest
Mr. He is extremely proud of his oxidized teas. He is the only farmer in the whole village of Laoshan who has mastered the art of creating the rich malt chocolate flavor that the tea can yield. He is able to produce such incredible tea because of the labor he puts into the process. In addition to meticulous chemical-free farming and hand picking before dawn, Mr. He adds the traditional three day sun roasting oxidation to this tea for a truly full body. Next, he sets aside a full eight hour day of hand-tossing the leaves over extremely low heat to create the enzymatic reaction that defines oolong.
The full four day process from picking to finishing that created this batch of less than thirty pounds is well worth it. The flavor is uniquely sweet and citrusy like pineapple with cinnamon caramel notes usually only seen in budset Yunnan black teas.
Of course chocolate notes similar to Laoshan black come through strong, but there is a potent aftertaste akin to highlands scotch, and a thick wheat bread aroma. As the tea continues to steep out, dark florals come through to add texture to the creamy potato base flavors. The malty notes are reminiscent of Tibetan tsampa, made from roasted fresh barley mixed with butter tea, and eaten for its sustaining properties at such altitude and extreme cold.
We hope that you enjoy Mr. He’s master experiment as much as we do. Mr. He wants to make oolong an important part of the tea craft in his village, so this will likely be the first of many seasons of history-making experimentation in tea making.
Gift Tin Packaging example below
Date of Picking:October 2013
Location of Picking:Ocean-facing slope of Laoshan Mountain in Laoshan Village, Shandong Province He Family Farm 15-20 acre plot fed by the mountain spring running down from the rock face of Laoshan.
What Was Picked:Young leaf material with buds
Quantity Acquired:15 lbs
Sourcing Agent(s):Mr. He of Laoshan Village hand selected this batch of leaves as an ideal picking to show off the best his cooperative can offer.
If possible, use filtered or spring water, freshly boiled.
Western Brewing: Use 4g of tea (1T) in 6-8oz of fresh-boiled (205°F) filtered or spring water. Steep for 30 seconds in a brew basket or equivalent. Enjoy many infusions. Add 10-15 seconds with each steeping, or to taste.
Gongfu Brewing: Use 5g of leaves for a medium gaiwan or yixing pot. Heat the gaiwan or pot with boiling water and pour out. Add leaves, rinse leaves with boiling water for less than a second. Use this steeping to heat cups and pour over yixing. Steep each round for 2-3 seconds, increasing time by 3 seconds each steeping after the third steeping. Enjoy at least 15 infusions.
Iced Tea (Cold Brewing)
Use about 4 grams of tea for every 12oz of water. Combine with room temperature water in a covered vessel and refrigerate for 8-12 hours. Enjoy!
Iced Tea (Flash Chilled)
Use 1TB (5 grams) of tea in a 6-8oz vessel. Steep for 30 seconds with filtered boiled water. Fill a martini shaker (or equivalent) with ice, then add brewed tea and shake until well-chilled (usually 10-30 seconds). Pour out through martini-shaker top over fresh ice in a new glass and serve.
Making Laoshan Oolong Tea
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