- Orange Blossom Oolong Background
- Orange Blossom Oolong Preparation
There is something to be said for good old-fashioned romance. Flowers, candlelight, dancing, (if you’re feeling frisky, lingerie) - it’s a timeless equation. Well, we’ve got something new to add to your romantic arsenal, Oolong Orange Blossom tea - certain to have a pleasing affect on the object of your affection.
Well, we aren’t matchmakers but if there’s one thing we’re sure you’ll fall in love with it’s this tea. Wildly exotic. Toasty roundness with fruity jasmine notes. Stunning as an iced tea. The blend was created using a semi-fermented oolong from Taiwan known for a lively full flavor with hints of berry jam and sweet floral undertones. Since food quality orange blossoms are a little harder to come by today than during the Victorian era, after extensive profiling we recreated their flavor using a mix of jasmine and dried orange pieces which we added to the tea. Rounding out the blend is a Ceylon black tea for some added depth. Like love, the cup is sublime. Brew a pot for someone special today!
Ingredients: Artisan Taiwan oolong tea, Ceylon black tea, jasmine & dried orange pieces
Origin: Taiwan, Sri Lanka
It all starts in 17th Century Italy with the discovery of a particularly fragrant type of Orange Blossom. After a botanist made the discovery, he decided to name the flower Neroli bigarade after Princess Nerola, the daughter of the ruler of the town where it was found. The princess was delighted and took to wearing a perfume created from the delicate white petals of the blossom. Some legends claim that the Princess and the botanist fell in love and were married, but as town records were poor this remains unsubstantiated. Sounds romantic though! Over the ensuing centuries, the blossoms came to symbolize the Western ideal of love and marriage and their popularity grew, particularly in wedding bouquets. In Victorian England, Orange blossom bouquets were so popular the flowers were imported from Florida strictly for that purpose. It was said at the time that the scent of Orange Blossoms could cause anyone to fall in love.
Water Temperature: 185-200 degrees
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 1 rounded tsp. (2.5 grams)
Steep Time: 1/2--3 minutes
Number of Infusions: Up to 6 depending upon brewing method
Oolong tea is best brewed gongfu style using an earthenware pot or a gaiwan using a high leaf to water ratio. We recommend using 3-5 grams (approximately 1-2 rounded tsp.) per 6 ounces of water. Bring the water to approximately 190 degrees--just below the boiling point. Put the tea into a prewarmed pot or gaiwan and pour the water directly over the tea leaves. After about 10 seconds pour out and discard the first infusion and refill the pot. Steep for approximately 1 minute. If using a pot with a mesh infuser, remove the leaves and set aside for the second infusion. If using a pot without an infuser, decant the tea into a serving pitcher or directly into the cups, but do not leave the leaves in the water. We strongly encourage our customers to use teapots with large mesh infusers to allow the leaves to fully expand in the water. The infuser can then be removed after the preferred steeping time and then re-used for subsequent infusions. Failing that, we recommend decanting the tea into a clean warm pot or serving pitcher. This tea can be infused several times.