Ruan Zhi Oolong Tea (Oolong No. 17) | Exclusively delicate tea from the mountains of northern Thailand
Estimated delivery to you: 06 February to 13 February.
Origin:
This Oolong tea comes from the beautiful mountainous landscapes in northern Thailand. The type of tea bush used for these teas is imported from a tea research center in Taiwan and is called Ruan Zhi (also Oolong No. 17) - which means "soft stem." These tea bushes and the classic Taiwanese method of preparing the tea leaves give a wonderfully full, round, floral, and sweet taste. It has become a favorite among many tea drinkers in the region.
Ironically, the Ruan Zhi variety is hardly found in Taiwan but has become a popular variety among the few producers in the mountainous areas of northern Thailand, making the tea specific to its region. The reason for this is that the tea research center was one of Thailand's so-called Royal Projects, a series of various development projects carried out by Thailand's King Rama IX with the goal of preserving the nation's nature and supporting the mountain people's agriculture. Today, more than five mountain regions in the country are engaged in growing and producing high-quality tea.
Distinctive qualities:
The Ruan Zhi tea bush (Oolong No. 17) is, as mentioned, found only in the northern Thailand region. The tea produced from the Ruan Zhi bushes is unusually round and full-bodied in flavor with a pleasant floral sweetness. It is a favorite for those who know it. The producer of this particular tea is called Choui Fong and is a top producer in the area. Thanks to the good growth conditions, they have established majestic plantations with several exclusive cafés where you can visit and try all sorts of products made from the tea bush: tea leaf salad - made from both fermented and fresh tea leaves (really tasty), cheesecake made with green tea, classic Chinese steamed buns flavored with tea, as well as the opportunity to taste all their different teas; oolong 12 & 17, jasmine tea, oolong with osmanthus, among others.
This producer's expertise in classic Taiwanese tea production combined with their special tea bush with an extra soft stem results in a truly refreshing and delicate tea with a sweetness and complexity in flavor that is hard to find elsewhere.
Flavor profile:
A soft and round oolong tea with a floral sweetness that becomes more and more distinct with each brewing. It almost completely lacks bitterness compared to 400 Year Old Organic Tea and Seohopene Ancient which are so-called Pu'er teas, but also compared to other oolong teas which are often more bitter than this Ruan Zhi Oolong No. 17.
Light amber-colored brew.
How to brew the tea:
Since Oolong can steep a little longer than, for example, Pu'er without becoming too bitter, for convenience you can brew Oolong in a half-liter teapot. It will still allow a couple of brews but significantly fewer than if you brew in a small gaiwan which usually holds a maximum of 2 dl.
If you want a truly engaging session, however, it is recommended to use a smaller teapot/gaiwan and make many short brews to experience the development of the tea's full flavor profile more thoroughly.
Here is how to brew Oolong tea to bring out its rich and complex flavors:
-
Measure the tea: If brewing in a smaller teapot/gaiwan of 150–200 ml, measure about 1 tablespoon of Oolong tea.
-
For a half-liter teapot, add about 1.5 tablespoons of Oolong tea.
-
Rinse the tea: Pour hot water (95°C) over the tea leaves and immediately pour out the water. This "rinses" the tea and awakens the leaves by starting to open them.
When brewing in a half-liter pot, you can possibly skip this step. -
Brewing: Add 95°C water again and let steep for 30–60 seconds for the first brew. For subsequent brews, you can gradually extend the steeping time (10–20 seconds each time).
If brewing in a half-liter pot, you can let the leaves steep longer - until you have drunk up, or you can pour the brew into another pot after your chosen steeping time to end the brewing. -
Serve and enjoy: Pour the tea into a cup and enjoy its balanced flavor. Oolong tea can be brewed several times, and each brew reveals new nuances.
Sitting down and brewing tea in a classic East Asian manner can be a good moment in everyday life to relax. Through a calm session where you focus solely on your senses and the experience itself, you can give yourself an exciting but soothing rest that can otherwise be hard to "justify" in daily life.
Tip: When brewing in a half-liter pot, use a larger strainer where the tea leaves are allowed to unfold - this way the teapot stays easier to clean as it is free from loose leaves that can otherwise be difficult to remove due to the teapot's design.
Ingredients: Oolong tea
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Ruan Zhi Oolong Tea (Oolong No. 17) | Exclusively delicate tea from the mountains of northern Thailand
Orders received before Sunday morning are packed Sunday to Monday.
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Origin:
This Oolong tea comes from the beautiful mountainous landscapes in northern Thailand. The type of tea bush used for these teas is imported from a tea research center in Taiwan and is called Ruan Zhi (also Oolong No. 17) - which means "soft stem." These tea bushes and the classic Taiwanese method of preparing the tea leaves give a wonderfully full, round, floral, and sweet taste. It has become a favorite among many tea drinkers in the region.
Ironically, the Ruan Zhi variety is hardly found in Taiwan but has become a popular variety among the few producers in the mountainous areas of northern Thailand, making the tea specific to its region. The reason for this is that the tea research center was one of Thailand's so-called Royal Projects, a series of various development projects carried out by Thailand's King Rama IX with the goal of preserving the nation's nature and supporting the mountain people's agriculture. Today, more than five mountain regions in the country are engaged in growing and producing high-quality tea.
Distinctive qualities:
The Ruan Zhi tea bush (Oolong No. 17) is, as mentioned, found only in the northern Thailand region. The tea produced from the Ruan Zhi bushes is unusually round and full-bodied in flavor with a pleasant floral sweetness. It is a favorite for those who know it. The producer of this particular tea is called Choui Fong and is a top producer in the area. Thanks to the good growth conditions, they have established majestic plantations with several exclusive cafés where you can visit and try all sorts of products made from the tea bush: tea leaf salad - made from both fermented and fresh tea leaves (really tasty), cheesecake made with green tea, classic Chinese steamed buns flavored with tea, as well as the opportunity to taste all their different teas; oolong 12 & 17, jasmine tea, oolong with osmanthus, among others.
This producer's expertise in classic Taiwanese tea production combined with their special tea bush with an extra soft stem results in a truly refreshing and delicate tea with a sweetness and complexity in flavor that is hard to find elsewhere.
Flavor profile:
A soft and round oolong tea with a floral sweetness that becomes more and more distinct with each brewing. It almost completely lacks bitterness compared to 400 Year Old Organic Tea and Seohopene Ancient which are so-called Pu'er teas, but also compared to other oolong teas which are often more bitter than this Ruan Zhi Oolong No. 17.
Light amber-colored brew.
How to brew the tea:
Since Oolong can steep a little longer than, for example, Pu'er without becoming too bitter, for convenience you can brew Oolong in a half-liter teapot. It will still allow a couple of brews but significantly fewer than if you brew in a small gaiwan which usually holds a maximum of 2 dl.
If you want a truly engaging session, however, it is recommended to use a smaller teapot/gaiwan and make many short brews to experience the development of the tea's full flavor profile more thoroughly.
Here is how to brew Oolong tea to bring out its rich and complex flavors:
-
Measure the tea: If brewing in a smaller teapot/gaiwan of 150–200 ml, measure about 1 tablespoon of Oolong tea.
-
For a half-liter teapot, add about 1.5 tablespoons of Oolong tea.
-
Rinse the tea: Pour hot water (95°C) over the tea leaves and immediately pour out the water. This "rinses" the tea and awakens the leaves by starting to open them.
When brewing in a half-liter pot, you can possibly skip this step. -
Brewing: Add 95°C water again and let steep for 30–60 seconds for the first brew. For subsequent brews, you can gradually extend the steeping time (10–20 seconds each time).
If brewing in a half-liter pot, you can let the leaves steep longer - until you have drunk up, or you can pour the brew into another pot after your chosen steeping time to end the brewing. -
Serve and enjoy: Pour the tea into a cup and enjoy its balanced flavor. Oolong tea can be brewed several times, and each brew reveals new nuances.
Sitting down and brewing tea in a classic East Asian manner can be a good moment in everyday life to relax. Through a calm session where you focus solely on your senses and the experience itself, you can give yourself an exciting but soothing rest that can otherwise be hard to "justify" in daily life.
Tip: When brewing in a half-liter pot, use a larger strainer where the tea leaves are allowed to unfold - this way the teapot stays easier to clean as it is free from loose leaves that can otherwise be difficult to remove due to the teapot's design.
Ingredients: Oolong tea
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