Chinese Grown Tea
6.5 ounces
4" x 3 1/2"
Hong Kong

Going to Hong Kong there were three teas I was searching for, Golden Oolong and Pouchong as they are my favorite teas and Pu-erh since it is a popular tea in Hong Kong. Oolong is defined as being somewhere between black and green tea in oxidization. I love the smell of dry Golden Oolong tea, very fresh. Our tea is from Lam Kie Yuen Tea Co. which was established in 1955. When we visited we sat down with the owner and proceeded to try 5 different teas. The Chinese have a very specific way of brewing tea which is formal but quite naturalistic and easy to catch onto quickly. Mostly the tricky part is getting the timing right and remembering not to drink the first brew, it is for washing and hence warming the cups! For Golden Oolong brew the tea with water at 200 - 215 degrees Fahrenheit, just around boiling. For the first infusion wait 45 seconds, the 2nd: 50 seconds, the 3rd: 60 seconds etc... in total the tea can be brewed 5 -6 times. Golden Oolong is often served at dimsum; dimsum being so popular in Hong Kong, I thought it was nice to feature it in the collection.