The rich, green, loosely rolled leaves yield a tawny infusion that has a complex, delicate floral aroma with a very long finish. This exquisite lightly oxidized tea yields 5-7 infusions. Steep at 185°F for 1-2 minutes. Sip the delicious liquor as you contemplate all things bright and beautiful. Re-steep and drink as many times as the tea allows.Jade Oolong was officially named Tai Cha No.13 in 1982 by the Tea Research and Extension Station (TRES) who continue to do extensive research in developing new tea strains. They select the best strains while the teas are still in the testing stage and cooperate with the local tea farmers in planting the new varietals of tea in their tea gardens. These are called “testing farms”. Jade Oolong was one of the very successful varietal developed during this time, along with Jin Xuan and Four Seasons.
