4 oz. can — $19
This is a Sechung style oolong from Anxi County in Fujian Province. The rolled leaf technique was developed in Taiwan in the mid-20th Century and then adapted by mainland China. The term "oolong" means "black dragon" or "black snake" in Chinese. Floral notes dominate, with hints of butter and steamed greens.
Buttered Noodles, cucumber, celery, clementine, green apple, marigold, minerals and stone
175º - 180ºF
1 tsp/8 fl.oz.
3 - 5 minutes
Also known as Mao Xie, Dragon’s Tooth rolled oolong is a pluck of 3-4 leaves on a single bud, mildly oxidized, pan-fried and fully rounded. The plucks are then slowly roasted for up to 7 hours before packing. This allows Dragon’s Tooth to be steeped multiple times. Slightly more oxidized than most oolongs while maintaining its ‘green’ characteristics, Dragon’s Tooth will impress any tea lover.