First these leaves are wilted in direct sunlight. After they are turned in big bamboo baskets to bruise the edges of the leaves. This is a classic production for good oolong tea. It makes the leaves sweet and fruity, which are hallmarks of the teas of Taiwan.
These fine Taiwanese oolongs are usually brewed gongfu style and highly concentrated. Because many leaves are used for each serving and the high quality of the leaf, these teas can be re-steeped 4-6 times and still get good flavor. We suggest to use a guywan or teapot no bigger than 6 oz. to brew these teas. Use just boiled water at about 185 deg F. for full extraction. They do also make amazing iced tea which your friends will not quickly forget. Variety 22 Jin Xiang Golden Buds Oolong 2013 Spring.