Tasting Notes:

Our Vintage Oolong is a pure Taiwanese, single–estate, medium–bodied oolong. With a sweet, nutty flavor, this tea captures the subtlety of what amazing, full–leaf tea should taste like. Hints of ripe apricots and lilacs combine to produce a tender, timeless green oolong; hence the name! This tea yields a bright, amber liquor and should be re–steeped multiple times. Each successive steeping will unveil new flavors & aromas, until the leaves are fully opened. Delicate, refined, and understated - this is the true connoisseur’s tea!

Bonus Infusions:

When you re-steep the leaves 3 times, as suggested, this premium oolong becomes a mere 8 cents per serving!

Features:

• 3.25 oz Tea / Tin
• Tins = 46 8-oz Servings
• AND leaves can be re-infused 3-4 times!
• Tin = $0.33 / Serving
• Bulk = $0.24 / Serving
• 30-35 mg Caffeine / Serving
• Gluten-free
• Oolongs can aid in weight-loss
• Makes a premium gourmet iced tea

Oolong Tea

Tea leaves destined to become oolong teas are “bruised” to allow the release of some of the polphenol oxidase present in the leaves. Oolong teas are allowed to ferment for less time than black teas before they are heated and dried. Consequently, the catechin, theaflavin and thearubigin levels in oolong teas are generally between those of unoxidized green and white teas and completely oxidized black teas.

Fragrant Rice
Vintage Oolong will give your ordinary rice a sweet and subtle aroma. Perfect with any mustard sauce or cream–based entree.
INGREDIENTS: 4 cups water, 2 teaspoons VINTAGE OOLONG, 2 cups rice, 1 teaspoon extra virgin olive oil, salt, 1/2 teaspoon, or to taste.
PREPARATION: Boil water. Add rice, salt and olive oil and reduce heat to simmer. After 5 minutes add VINTAGE OOLONG leaves. Cover and simmer for an additional 20 minutes or until water is absorbed and rice is ready. Remove VINTAGE OOLONG leaves – they will all be at the surface of the rice. Serves: 4 – 6

Veggie Oolong Frittata
INGREDIENTS: 2 Tablespoons Olive Oil, 8–10 Large Eggs (Egg Yolks Optional), 1 medium Squash, chopped (about 1 cup), 1/3 cup Heavy cream (Soy Creamer Optional), 1 cup Dubliner Cheddar Cheese, Sliced (About 4 ounces), 1 medium Bell Red Pepper, chopped (about 1 cup), 1/2 medium Yellow Onion, chopped (about 1/2 cup), 2 cups Mushrooms (Shiitake, Baby Bellos & Oyster), diced; 7 teaspoons VINTAGE OOLONG tea leaves steeped in 4 oz water; 1/2 bunch Asparagus, diagonally sliced into 1/4 in wide sliced (about 2 cups).
PREPARATION: Preheat oven to Broil. Steep Oolong tea in 4 ounces water at 190° for 4 minutes (Note: to bring water to 190° – boil and let cool for 2 minutes). Heat oil in medium skillet over medium – high heat. Sauté onions until brown (Optional: add 1 tablespoon of chopped Oolong tea leaves). Add pepper, squash, mushrooms and asparagus and sauté. Cover and let cook for 3 – 4 minutes. Whisk eggs and creamer in a large bowl. Add steeped oolong tea and whisk more thoroughly. Pour in egg mixture to the veggies in the skillet and gently stir. Cover & reduce the heat to low and cook until eggs are almost set (about 8 – 10 minutes). Loosen edges with spatula. Add cheese, place in oven and cook until the top starts to brown (about 3–5 minutes). Place a large serving plate over the pan, and carefully invert to turn out the frittata. Let sit for 5 – 10 minutes. Cut into wedges & serve. Serves 6 – 8.