Our Iron Goddess Oolong appeared in a seasonal flyer earlier last year and has now become a part of the full product line.
Iron Goddess Oolong
The production of oolong requires that the leaves be processed directly after picking. First the leaves are wilted in the sun for a short period of time. They are placed into baskets and shaken, which bruises the leaves. The juices in the leaves are now exposed to the air, which begins the process of oxidation. The leaves are then spread out to dry. After a period of time--less than 2 hours for Chinese oolongs, longer for Taiwanese oolongs, the tea is fired, which stops the fermentation process.
Many teas can hold multiple infusions, and oolong teas are particularly good for this--many people say that oolongs don't mature into their full flavor until the second or even third infusion, so experiment! In fact, Michael Harney suggests that since their flavours are so complex, “you should drink oolongs late in the day, when you are awake enough to observe them. Then keep drinking them….oolongs can actually improve with multiple brewings.”
Our Iron Goddess Oolong is made from ancient trees in the Phoenix Mountains of China's Guandong province that infuse their magic into a mellow, yet complex oolong tea. Uplifting with its fruity aroma and unique woodsy, fruit flavor, Iron Goddess is a unique treat.
Brewing Time: 3 minutes
Dry Leaves: Rolled into loose balls that are dark green to medium olive green with a bit of red stems
Liquor: Golden medium yellow
Aromas: The dry leaves make me think of being in a spring forest just after the rain. When brewed the wet leaves, which have quickly and completely unfurled, make me think of peach pits.
Body: Medium
Flavours: Slightly honeyed and fruity and very smooth.
