July 26, 2024
by Diana Rosen
Pouchongs, those lightly oxidized oolongs with large, luscious green leaves and roasted oolongs with intoxicating fragrance and flavor spell delicious tea-tasting experiences, especially when brewed
gaiwan style. We suggest three particular selections for total tea refreshment:
Ali Shan Special,
Traditional Ti Kuan Yin, and
Anxi Wulong (low fire.) Each is beautifully fired, unfurls like a lush petal of the most beautiful flower, and most importantly, offers a satisfying cup of tea.
THE BREWER
For the best experience with these teas, we suggest you allow yourself the time to brew teas with a classic Chinese “lid and a bowl” known as the gaiwan. This extraordinarily efficient brewing vessel has three easy-to-use parts: a saucer to hold the cup, the cup which serves as either brewing vessel or drinking cup, and a dual-function lid which keeps hot tea hot or cool tea cool and also acts as a “paddle” to move the leaves in the cup to foster complete steeping.
All your senses are employed elegantly and exquisitely: the view of both dry and infused leaves helps us appreciate their careful cultivation and processing, and our hands experience the smooth delicacy and the mild temperature of the glazed porcelain as the tea brews. The lid-as-paddle offers up a gentle sound as the leaves release more flavor and fragrance which appeals to our senses of both smell and taste.
To savor the tea, you can either remove the lid and drink directly from the gaiwan or pour tea from the gaiwan into thimble cups to share the tea with others.
Our white
classic gaiwan goes with any tea table décor as it is:
• Fine, white glazed porcelain
• Individually sized at 3.5” in diameter and 2.24” tall
• Can hold up to 120 ml or 4 ounces of tea
• Made in China where the gaiwan originated during the Ming Dynasty (1368-1644)
THE TEAS
Ali Shan Special is an oolong that tastes silky, buttery and rich, all the more surprising for its low moisture content (30-40%) and light to medium roasted oolong essence. Unlike traditional Taiwan oolongs harvested up to five times a year, Ali Shan Special is plucked (by hand) only in June and October, and includes two to four young, tender leaves lightly withered then gently oxidized. The processing is extended when the leaves are placed into cloth bags to be carefully rolled, stopping the oxidation. Steep at 180°F. for 2-3 minutes. Contains medium caffeine. Can also be brewed in cold water steep for up to 20 minutes (or longer to taste) for a milder taste. Excellent with classic shortbread or lightly-baked sugar cookies.
Traditional Ti Kuan Yin tea leaves are from 20-year-old trees grown 800 to 1000 meters above sea level and harvested in May. A wonderful choice for entertaining or a solo afternoon experience when only a classic oolong tea flavor and fragrance will do. Traditional Ti Kuan Yin is made from 1 bud and 2-3 leaves and gently roasted not once, but twice at a modest temperature, approximately at 105°C (221°F.) Contains medium levels of caffeine. Steep at 195°F. for 2-3 minutes. Or, allow to cool then chill in the refrigerator for a refreshing, cooling beverage. Excellent with stone fruit.
Anxi Wulong (low fire) is a tightly-rolled greener selection of oolongs aka pouchongs. Anxi Wulong (low fire) contains 1 bud and 2-3 leaves of intoxicating floral notes and a lingering freshness in both flavor and fragrance. This unique complexity and sweetness is a result of exceptionally long (7cm) leaves hand-plucked in May from 12-year-old trees grown between 700 and 1000 meters above sea level. Hand-fired, the leaves are then roasted at low temperatures: 65-80°C (149-186°F.) for depth of flavor and medium levels of caffeine. Steep at 195°F. for 2-3 minutes. Can be cooled then chilled in the refrigerator for a thirst-quenching drink. Excellent with stone fruit desserts.
