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Oolong Royal Empress
OOLONG 50g
GRADE – TKYS (Ti Kuan Yin Special)
CAFFEINE/ANTIOXIDANT LEVEL: Low / High
Cup characteristics: Don’t tell anyone! – superb refreshing floral oolong(the signature of a fine Ti Kuan Yin) with a creamy finish.
Luxury ingredients: Oolong tea, Green tea, Amaranth + Cornflower + Calendula + Sunflower petals, Natural flavours.
£ 7.40
In stock
PRODUCT ID: 429
Description
Oolong Royal Empress
By their very nature, Empresses are usually very complex people. From one corner of the world to another, during any era of history, theirs is a world of intrigue, glamour, wealth and power. As an example, take Empress Chen Jinfeng (893-935), the third wife of Wang Janjun, ruler of the state of Min during the Chinese Five Dynasties & Ten Kingdoms period. (Incidentally, Chen Jin Wang’s father was a governor of Fujian, the origin of Oolong Royal Empress Tea).
Over the course of her life, she survived the assassination of her father, was lost among the commoners, lived as a concubine and served as empress until she herself was assassinated. If that doesn’t sound like a complicated life, we don’t know what does. Given the complications of royal living, it seems only fitting that any tea going by the name “Empress” should be equally as complex. This fabulous Ti Kuan Yin fits the bill. To make this stunning tea, no fewer than eight steps are required: 1. Soft downy buds are plucked. 2. Plucked leaves withered in the sun. 3. The leaf is cooled. 4. Tossed 5. Withered (This step turns the leaves slightly brown). 6. Fixed (The leaf is left to rest). 7. Rolled (In which the leaf receives its characteristic Ti Kuan Yin shape). 8. The leaf is finally dried.
The end result of this complicated procedure is the tea we now hold in our Natteas collection – a picture perfect Oolong fit for a queen. Thankfully, enjoying Oolong is a lot less complicated than the process used to make it. Simply strep, sit back and enjoy. Delicious!
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 or removing the tea bags. 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 or removing the tea bags. 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.
