Blue Spring Oolong

OOLONG 50g

GRADE – TKYS (Ti Kuan Yin Special)

CAFFEINE/ANTIOXIDANT LEVEL: Low / Very High

Cup characteristics:  An imperial favorite. Hand selected ti Kuan Yin Oolong layers notes of orchid, baking bread and faint wine Rare…

Luxury ingredients:  Oolong tea, Mallow petals.

£ 5.90

In stock

PRODUCT ID: 426
SKU: 771541572348 Category:

Description

Blue Spring Oolong

In some parts of rural China, blue Spring Oolong is known as the compassionate oolong. The name stems from an ancient legend that highlights the benevolence of Guan Yin, namesake of Ti Kuan Yin, the leaf style of Blue spring. Guan Yin was a Bodhisattva, a Buddhist term that describes a being who has attained enlightenment (like the Buddha) but decides to return to earth to lead others and help make their lives better.

According to the ancient tale, there was an ancient village, the name of which has long been forgotten, that was suffering from a great drought. The only moisture to be had was that which could be collected from nets that had been placed on the ground to collect dew during the night. In desperation the villagers began to make offerings of what little they had to the only deity they thought might be able to help, Guan Yin.

After a week or so of offerings, a stranger appeared in the village driving a herd of goats. Not wanting to turn down a stranger’s request, the villagers poured what little water they had collected in the nets into a pitcher and handed it to the goatherd. Accepting the water the goatherd said “You have honored my request and shown me the compassion that I will now show you”. With that the stranger removed his cloak to reveal that he was in fact a she, the Iron goddess of Mercy, Guan Yin. Guan Yin then tipped over the pitcher of water.

At the spot where its contents spilled out, a miraculous spring of water began to gush out of the dry ground. The village was saved. Tea growers in the village decided that to honor the goddess, they would begin adding delicate blue mallow flower petals to their tea to represent the crystal blue water of the miraculous spring – Blue Spring Oolong was born!

HOT BREWING METHOD:

Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz / 200-260ml of fluid volume in the teapot. Briefly infuse with freshly boiled water and then pour off. Re-infuse the tea and pour after about 1 minute or longer to taste. Milk & sugar are not recommended. Ideal Brewing Temperature: 85ºC/185ºF. For Food Safety reasons bring water to 100ºC/212ºF and let it cool down to 85ºC/185ºF.

ICED TEA BREWING METHOD 

(Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher, straining the leaves.  Add ice and top-up the pitcher with cold water. A rule of thumb when preparing freshly brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)

(Individual Serving): Place 1 slightly heaping teaspoon of loose tea into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the leaves. Not all of the tea will fit, allowing for approximately an additional ½ serving. A rule of thumb when preparing freshly brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)

We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.

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