Odd Orchid Oolong is made in the traditional Fujianese way: tossed inside a bamboo wicker basket, rolled and then churned and roasted in a wood-fired oven, and then pressed and rolled into small balls. As you drink this tea, be prepared for fragrant aroma notes–lilac and lightly-toasted barley–and a creamy texture around the mouth, as the tea leaves unfurl in your cup.
Fujian province of China, which sits on the south-east coast, is the birthplace of oolong, black and white tea. Its landscape and culture are shaped by high mountains, whose steep slopes and misty valleys serve as an ideal climate for growing good tea. At Pào, we source teas directly from small farms run by family friends. Our teas are produced in small batches to make sure we can guarantee the quality of every tea we offer.
For each person, take 2 tsp (~3g) and steep in 8 oz 194°F (90°C) water for 3 minutes. When finished, you can re-infuse the tea 1 to 2 more times.
Take 4 tsp (~5-7g) tea and steep it in a gaiwan at 194°F (90°C) for 10 seconds for the first infusion, then add 5 seconds for each further subsequent steeping. The tea should last for about 6-7 infusions.
Store tea sealed in a cool, dry place, away from any strong odors. Tea kept under these conditions should easily last a year.