It is a gorgeous late summer morning here in New England with brilliant sunshine and low humidity. A soft breeze ruffles the treetops as I sit out on my back deck and listen to them sigh. A good morning for sitting out in nature and being still.
Several weeks ago I reviewed a tea called Heavy Baked Tie-Guan-Yin Oolong and I discovered that I had never reviewed a Jade Oolong, a tea upon which that particular tea is based. Well, this morning I brewed some up in my favorite glass teapot.
Oolongs are allowed to oxidize at varying times thus creating some that are more towards green tea and some that are much darker than that. A Jade Oolong is only oxidized for a short amount of time, about 18%. As you can see, this creates a tea that is very pale yellow.
A luscious flowery aroma greets me as I pour my first cup.
During processing, the leaves are rolled into curly shapes that gently release during the steeping. Sweet and rich, the liquor is buttery soft with a pleasing lilac note. I steeped the leaves in 180 degree water for 3 minutes.
If you want to try multiple steepings, shorten your steeping times.
My youngest son leaves for Basic Training with the Air Force in 2 days. He’s been trying to go early all summer but it didn’t happen. It seems his military training began earlier with this first exercise in patience. I’m so proud of him. Today we are having a big family dinner to send him off with good wishes and love. Between that and a little soreness in my right wrist, my freeform bracelet will also have to wait patiently for my return.
Art and Tea 
karen – it’s quite serendipitous that you wrote about oolongs this morning, as i was going to write you this weekend and inquire about a good, darker one to order. do tell. xx nina
Hi Nina, the Heavy Baked Tie-Guan-Yin Oolong would be perfect for you!
Once again I will tell you how much I love your photography!
PS – I’ve tagged toy if you want to play. 🙂
Thanks Steph! I’ll let you know when I’ve posted. 🙂
[…] The tea is plucked from Taiwanese bushes that were brought over for Oolong tea production and the whole leaves are carefully rolled in the tradition of Taiwan tea crafting. Steeping for 3 minutes in 190 degree water, the leaf gently unfurls to reveal itself beautifully intact. As I lifted the lid of my teapot, I inhaled the delicate scent of lilacs and orchids. The tea liquor is golden yellow with exotic flavor notes of spicy flowers. It reminds me of a Formosa Jade Oolong. You can read my review of that tea here. […]
I find it amusing that I have sampled many of Upton’s teas, and you seem to have sampled many more than I have, yet reading back in your blog, this is the first one that it seems we have both tried! They carry so many teas!
🙂