Sparrow's Tongue (AKA Que She Rock Oolong)

SUMMARY 

Type: Wuyi Rock Oolong Tea
Cultivar: Que She (雀舌） 
Origin: Wuyi Mountains, Fujian China

Toasted grain, barley sugar, minerals

A Wuyi Rock tea with small and delicate leaves, that are lightly roasted. It’s a tea that’s thick in texture and one that leaves an unmistakable tingling sensation at the back of your tongue with each sip.

Named after the smaller, delicate leaves that resemble a sparrow's tongue, the Que She cultivar grows slower than most other types of Rock Oolong and in general, produces a smaller and later yield.

TASTING NOTES

Different from other styles of Rock Oolongs, this one has a lighter roast and a distinct note of toasted grains that leads to a sweet and mouth-filling tea that also has that signature, minerality that Wuyi Rock Oolongs are known for.
 

PREPARATION NOTES

The best way to enjoy Wuyi Rock tea is using the traditional Gongfu brewing such as Gaiwan or Yixing tea pot. We recommend using a greater leaf to water ratio, quicker steeps and brewing the tea at higher temperatures (approx. 93 degrees). However, all of these teas still tastes great when brewed in a teapot, western style.

 Gong-Fu style (preferred method)

 5g per 150ml of water
 95 degrees Celsius
 5 – 10 secs per infusion* (up to 8 infusions)

*First infusion is a quick 3 – 5 sec rinse and isn't drunk.

 Teapot steep

 5g per 300ml of water
 95 degrees Celsius
 2mins (2 – 3 infusions)

STORAGE

Proper tea storage is super important. Improper storage leads to flat, flavourless and potentially weird tasting tea. So as a rule of thumb, keep your tea leaves in an airtight container (the less air inside the better) and away from heat, light, moisture and strong odours.