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.