Bio Oolong Karasu

Bio Oolong Karasu

Japanese oolong from the Fujiwara family farm. The tea plants were grown within controlled organic farming on the subtropical island of Yakushima in Kagoshima Prefecture. The leaves from the first spring harvest of the Yutaka Midori cultivar were collected by hand and then carefully processed.
Dark brown, longitudinally rolled, rather unbroken, partially oxidized leaves with a pleasant sweet baked aroma. Golden orange pickle with a delicate fruit and honey taste, traces of dried apricots, cloves, ripe peaches and orange juice. Sweet aftertaste without the slightest astringency.

How to brew Oolong Karasu

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 85-90 °C, steep for 2–3 minutes. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 85–90 °C for 30 seconds and in the following three infusions, you steep the leaves for 40, 60, and 90 seconds, respectively.