A rolled oolong with the roast kept light: butter and gardenia on the first two infusions, then a long mineral finish that holds to the sixth. The one we hand people who say they do not like tea.
A rolled oolong wants more leaf and less time than you would give a black tea. Five grams looks like too much in the pot and is not.
Ten grams, $3.50. That is two full sessions at 5 g, which is twelve cups — more than enough to know. If you already drink oolong, go straight to 100 g: at 20 measures it works out at $1.45 a session and about 24 cents a cup.
One foil-lined kraft pouch with a tin tie, labelled Anxi Iron Bell, lot 24-11, autumn pick, with the date it was weighed. A printed brewing card carrying the numbers above. On a first order, a stainless 5 g scoop. No sample sachets you did not ask for and no leaflet.
New Zealand, $7.50 tracked, two to four working days, free over $70. Australia, $16.00, five to nine working days. Rural delivery adds a day. Orders are weighed and sealed Tuesday to Friday mornings and handed over the same day.
Thirty days from the day it arrives, unopened, refunded in full with the original delivery. If you opened it and the leaf is flat, dusty or not what the label says, write to the counter and we replace it — we would rather know than keep the money.
Roll the tin tie down and keep the pouch in a cupboard, not the fridge and not next to coffee or spices. Rolled oolong is the most forgiving leaf we sell: sealed it is good for a year, and even at eighteen months it only loses the top of the aroma.
Yes, but use 3 g to 250 ml and three minutes once, rather than 5 g and six short steeps. You get one good cup instead of six, and you use less leaf per cup. The short-steep method is better tea; the mug method is a Tuesday morning.