![\"Jasmine+OOlong\"](\"https:\/\/i0.wp.com\/sororitea.teatra.de\/files\/2015\/04\/Jasmine-OOlong.png\")
<\/a><\/strong>Tea Information:<\/h2>\nLeaf Type:<\/strong>\u00a0\u00a0Oolong<\/p>\n
Where to Buy:<\/strong>\u00a0\u00a0Chiang Rai Tea House<\/a><\/strong><\/p>\n
Tea Description:<\/h2>\nTo produce oolong tea is a long and delicate process that involves withering, drying, roasting and rubbing the leaves for hours. The result is a leaf that yields a delicate yet flavorful and aromatic tea. Blossoms from organic jasmine trees are added to give its strong characteristic fragrance that makes it the perfect afternoon tea.<\/em><\/p><\/blockquote>\n
Learn more about this tea here<\/a>.<\/p>\n
Taster\u2019s Review:<\/h2>\nWow! \u00a0The jasmine essence in this Jasmine Oolong Tea from Chiang Rai Tea House is really strong. \u00a0It’s very aromatic and very strong, and the jasmine dominates the flavor too.<\/p>\n
But even though it is a strong flavor, it doesn’t taste perfume-y to me. \u00a0It’s very<\/em><\/strong> floral, but I’m not getting ‘perfume’ from it. \u00a0That said, I must caution you that if you’re one who prefers a subtle jasmine presence in your tea, this isn’t going to be the right jasmine tea for you. \u00a0However, if you’re someone who finds the average jasmine pearl or jasmine Oolong to be a bit too soft when it comes to the jasmine notes, you should definitely try this.<\/p>\n
![\"Jasmine+Oolong+Tea\"](\"https:\/\/i0.wp.com\/sororitea.teatra.de\/files\/2015\/04\/Jasmine-Oolong-Tea.jpg?resize=200%2C200\")
<\/a>I steeped this tea in my gaiwan, following the procedure that I usually do for Oolong tea: \u00a0a bamboo scoop of tea into the bowl, heating the kettle to 180\u00b0F and pouring just enough hot water into the bowl to cover the leaf pellets and jasmine blossoms. \u00a0I let this steep for 15 seconds and strain off the liquid, discarding it. \u00a0Then I fill the gaiwan with more of the hot water and let it steep for 45 seconds. \u00a0For each subsequent infusion, I increased the steep time by 15 seconds. \u00a0I combined two steeps into my teacup, so my first cup is infusions 1 & 2, my second cup is infusions 3 & 4 … and so on!<\/p>\n
To produce oolong tea is a long and delicate process that involves withering, drying, roasting and rubbing the leaves for hours. The result is a leaf that yields a delicate yet flavorful and aromatic tea. Blossoms from organic jasmine trees are added to give its strong characteristic fragrance that makes it the perfect afternoon tea.<\/em><\/p><\/blockquote>\n
Learn more about this tea here<\/a>.<\/p>\n
Taster\u2019s Review:<\/h2>\nWow! \u00a0The jasmine essence in this Jasmine Oolong Tea from Chiang Rai Tea House is really strong. \u00a0It’s very aromatic and very strong, and the jasmine dominates the flavor too.<\/p>\n
But even though it is a strong flavor, it doesn’t taste perfume-y to me. \u00a0It’s very<\/em><\/strong> floral, but I’m not getting ‘perfume’ from it. \u00a0That said, I must caution you that if you’re one who prefers a subtle jasmine presence in your tea, this isn’t going to be the right jasmine tea for you. \u00a0However, if you’re someone who finds the average jasmine pearl or jasmine Oolong to be a bit too soft when it comes to the jasmine notes, you should definitely try this.<\/p>\n
<\/a>I steeped this tea in my gaiwan, following the procedure that I usually do for Oolong tea: \u00a0a bamboo scoop of tea into the bowl, heating the kettle to 180\u00b0F and pouring just enough hot water into the bowl to cover the leaf pellets and jasmine blossoms. \u00a0I let this steep for 15 seconds and strain off the liquid, discarding it. \u00a0Then I fill the gaiwan with more of the hot water and let it steep for 45 seconds. \u00a0For each subsequent infusion, I increased the steep time by 15 seconds. \u00a0I combined two steeps into my teacup, so my first cup is infusions 1 & 2, my second cup is infusions 3 & 4 … and so on!<\/p>\n
![\"Jasmine+Oolong+Tea\"](\"https:\/\/i0.wp.com\/sororitea.teatra.de\/files\/2015\/04\/Jasmine-Oolong-Tea.jpg\")
<\/a>I steeped this tea in my gaiwan, following the procedure that I usually do for Oolong tea: \u00a0a bamboo scoop of tea into the bowl, heating the kettle to 180\u00b0F and pouring just enough hot water into the bowl to cover the leaf pellets and jasmine blossoms. \u00a0I let this steep for 15 seconds and strain off the liquid, discarding it. \u00a0Then I fill the gaiwan with more of the hot water and let it steep for 45 seconds. \u00a0For each subsequent infusion, I increased the steep time by 15 seconds. \u00a0I combined two steeps into my teacup, so my first cup is infusions 1 & 2, my second cup is infusions 3 & 4 … and so on!<\/p>\n