Deep in the forests of Southern China, tea leaves are still harvested by hand from wild tea trees. These are considered to be gourmet, premium teas among the Chinese, and there is always a light body, a delicate clarity, and an earthy nature to the brews of these leaves that is never found elsewhere. At one time, tradition says, the monks of a certain temple, desirous of harvesting more of these wild tree leaves at a quicker pace, trained dozens of monkeys to climb to the tops of the tea trees and pick the youngest leaves and pekoe buds up there! These monkey-picked leaves were then converted into oolong tea, the monk’s favored beverage. Today, Chinese tea drinkers call the very best oolong teas made from wild tree leaves, “Monkey-Picked,” even though more reliable methods of harvesting are now employed. Premium “Monkey-Picked” Oolong is rare, labor-intensive, and extremely delicate in flavor. It can be brewed for multiple infusions, with many declaring that the second steeping is the best! “Monkey-Picked” Ooloong has an extremely complex bouquet, with an earthiness in the brew usually found only in aged Pu Erh tea! Known to the Chinese as Ti Kuan Yin tea, or Goddess Tea, this ultimate oolong is a rare treasure for our Red Leaf customers! Try some today!
Amount of water: 6 oz
Amount of Tea: 1 Flat teaspoon
Water Temperature: 190° F
Steeping Time: 1-8 minutes.
Oolong tea, young leaves and pekoe buds