Ti Kuan Yin Oolong is harvested in the autumn in the Fujian province. The semi fermented leaves produce a golden liquor. The taste is mellow, yet rich with a subtle aroma of orchid.
Use a level teaspoon per cup.
Infuse for 1-3 minutes at 75-80°C.
This can be re-infused up to 6 times.
An 10g sample will make 4 250ml cups of tea.