Japan Oolong

We are proud to present this unique Japan Oolong from the province of Makinohara, Shizuoka. This province is the largest tea-producing area in the Shizuoka region. This Japan Oolong is descended from the cultivated variety Benifuki of the tea plant Camellia sinensis, and has been harvested in May 2019. Once harvested, the tea leaves are dried to enhance a nice, natural perfumed taste, after which they are oxidized (about 30%). After oxidation, the leaves are fried in a drum for about 2 hours. When the tea leaves are finished, a final sorting is carried out, where stems and the like are sorted out to perfect the tea. Due to gentle treatment, this Oolong is rich in methyl catechins and polyphenols. Profile: Japan Oolong is a beautiful quality, with large, green leaves. When the tea leaf has fully unfolded, there is a tendency for the leaf to appear blue-green, but instead has a nice reddish color in the cup. The taste is characteristically fresh, vegetal and tangy, reminiscent of the classic Japanese green teas, but with oxidized nutty notes. Recommended preparation: 90⁰ water / 6 g. per liter of water. Time: 6 minutes. In the case of spring water – shorter.