Named after the birthplace of Oolong in Jiangxi province. An earthy, smoky oolong. One of the best known from China. A brief 15 second 'washing' followed by a short 1 - 2 minute steep results in the best cup. Multiple infusions encouraged.

Use 1 Tbsp. of leaf per 8oz. cup.  
Pour boiling water over leaves, steep 30 seconds and throw away the liquor.  
Re-steep with fresh boiling water for 1 - 2 mins.    
Can be re-infused.  
Milk not recommended.

For more information on steeping tea, click here.

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