- Thyolo Oolong Preparation
It is extremely rare to find an African Oolong tea. Our Thyolo Oolong is made from one of the original fields planted on Satemwa Estate, Malawi, in 1926 by founder, Maclean Kay, of an heirloom China varietal.
Plucked on bright sunny days, the withered leaf receives constant attention by 'Customu' one of the passionate tea maker's at Satemwa before he judges the aromas to be just right and takes the leaf for rolling and drying. The dry leaf is extremely fragrant, with freshly cut grass and sweet floral notes. The long leaf is nicely hand rolled and well twisted with an appealing presentation of color variation from medium green to yellowish brown to almost black consistent with a fairly light oxidation level. The liquor is sweet and floral, slightly fruity and the infused leaf has beautiful floral notes, a bit like fresh linden blossom (easily confused with lemon), and a bit of daffodil in the background.
Ingredients: Artisan oolong tea
Origin: Satemwa Estate, Malawi
Water Temperature: 170-195 degrees
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 1 rounded Tbl. (2.5 grams)
Steep Time: 1/2--3 minutes
Number of Infusions: Up to 6 depending upon brewing method
Thyolo Oolong can be prepared using the traditional Chinese Gongfu method with a high leaf to water ratio (approximately 8 g tea to 10 oz water) and up to 6 short steepings or using the standard British method using 1 Tbl. (2.5 g.) tea to 6 oz. of water and steeping for 3 minutes. Regardless of the method we recommend “blanching” or rinsing the tea for a couple of seconds in hot water prior to brewing. We highly recommend brewing your tea in a teapot or mug with a removable infuser so that you can remove the leaves at the end of the steeping time (unless, of course, you are using the Chinese Gongfu method, in which case you would pour the tea into a warm serving pitcher after the recommended steeping time.) Whole leaf teas of this quality need room to unfurl and expand in the water in order to perform their "magic." However, leaving the tea leaves in the water will result in an over-infused, bitter tea. If you want a stronger cup of tea increase the amount of leaf rather than the steeping time. If you don't have a removable infuser, you can brew the loose leaves directly in the pot. At the end of the steeping time, pour all of the tea into a warm serving pitcher or pot.