Plucking Season: Spring
Grown at an altitude of 1100 meters in Central Taiwan, Strong Fire Oolong is made from the Tieguanyin tea plant varietal.
In making Strong Fire only the mature, hardy leaves are plucked. They are then ‘withered’ in the sun for a few hours to reduce moisture.
Once suitable suppleness is achieved in the leaves, traditional rolling techniques ( at least 13 different motions) are applied in conjunction with light roasting to achieve the optimum shape and flavor.
A final ‘high roast’ is given to complete the processing.
Named after the Chinese Goddess of Mercy Kuan Yin, Tieguanyin is one of the more popular rolled oolongs.
Although Tieguanyin varietals are native to Anxi county in Fujian province, many other areas in China are now also cultivating this varietal.
There are apparent differences between the various Tieguanyin varietals, each with its own unique characteristics.
Strong Fire is best during spring (April-May) time periods. Since it is a heavy roasted tea, it maintains its flavor well over the months.
Apart from elevation, season and age of the plants, oolongs can be evaluated by the quality of leaf and the processing art. The leaves should be tightly rolled and should not crumble with gentle pressure (crumbled leaf is a sign of over-roasting or stale leaf).
Water Temp: 190°F (88°C)
Quality of Water: Best with spring water
Quantity of Leaf: 1 tsp per 8oz water
Steep Time: 3-4 minutes