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A lightly oxidized, tightly-rolled oolong, Jade Goddess exhibits floral notes of fragrant orchid. Its intense aromatics, vibrant color, and delicate flavor are what Jade oolongs are known for. Jade Goddess, which uses the Ti Kuan Yin cultivar, is also a teamaster's true work of art. It undergoes eighteen meticulous steps of processing in an effort to draw out every nuance this oolong has to offer, and the results are impressive.
- How to Steep
- Product Details
- Fun Facts
- Pairing Suggestions
2 tsp per 8 oz of water, 195°F, 3-5 min.
When using a yixing teapot or a gaiwan, use twice as much tea and steep the same tea leaves 1-2 minutes multiple times until the flavor fades.
- One of the "Four Famous Teas" of Anxi
- Made the tea cultivar plant name Ti Kuan Yin (Iron Goddess of Mercy) cultivar
- Grown in the hills at an elevation of roughly 2500 ft.
- The process for this more lightly oxidized Ti Kuan Yin originated in 1969
- Less bruising of the leaves and shorter firing times produce a greener, more floral oolong
- Unlike traditional Ti Kuan Yin teas, our Jade Goddess does not go through a final step of post-drying baking
- Traditionally brewed in glazed ceramic gaiwans (individual bowl-shaped lidded vessels)
- This tea uses the same tea cultivar as Amber Goddess, but oxidizes the tea leaves lightly, which brings out the floral notes in the tea leaves
- Anxi is a small county within Fujian, China, slightly inland from the coast, and directly across the water from Taiwan, which is home to many of the world's best lightly oxidized (or Jade) oolongs.
- Any simply prepared scallop, shrimp, lobster or fish appetizer or main course
- Sushi or sashimi
- Delicious with any fresh or baked stone-fruit (apricots or peaches)
- Simply prepared chicken
- Cream based desserts
- Peach ice cream
- Rice pudding
China, Fujian Province: 100%