Mellow Cream Oolong Tea

Mellow Cream Oolong Tea

This is the method I was told about for brewing Oolong tea at the Tea Centre in Sydney. I’ve used Mellow Cream, an Oolong blend with mallow blossoms, safflowers and almond pieces; but it will work for any Oolong tea.

Method

Boil the kettle, then allow the water to cool for a few minutes until it’s about 85-95 degrees. This avoids scorching the leaves, which produces a bitter flavour.

Add the tea leaves to a tea pot and add the hot water. Leave for 10 seconds, then pour the hot water off (try to avoid pouring out the tea leaves). This will remove the dust and most of the caffeine from the leaves. It also awakens the leaves- they will begin to unfurl, which releases the enzymes.

Immediately add more hot water to the pot and allow the tea to infuse for a minute. Then serve and enjoy.

You can re-use the leaves several times, but you don’t have to ‘awaken’ them again. Instead, allow the second brew to infuse for one and a half minutes, the third for two minutes and the fourth for two and a half.

Makes 3-4 cups

Ingredients

  • 1 tablespoon of Mellow Cream tea leaves
  • 800 ml hot water

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4 Comments

Philfyern said on May 31, 2011 at 4:05p.m.
And picked by monkeys! What more could you want in a tea.

Philfyern said on May 31, 2011 at 4:10p.m.
And called Sparrow Tongue....

http://jingtea.com/tea/type/oolong
Deecoleman said on June 3, 2011 at 6:29p.m.
is it really picked by monkeys? that sounds like a thumping fib!
Philfyern said on June 9, 2011 at 3:59p.m.
It was in the past but it isn't any more.