*Great Taste Awards Winner: 1-star*
A single-origin tea sourced directly from our cooperative in Nantou County, Taiwan.
CULTIVATION AND PROCESSING
This Four Seasons oolong has been handpicked and rolled into pearls and shipped under vacuum. Using a Marulin tea roasting oven in London, we slowly roasted this tea with double heating elements at a high temperature. The rolled pearl tea leaves were mixed regularly (and brewed to taste) to achieve a consistent roasting level across the leaves. During the 7-hour roasting tea leaves were also removed at 6-hours so that you can sample the difference in flavours. The removal of some of these leaves resulted in a accelerated roasting of the remaining leaves.
TEA BREWING GUIDE
95° C / 200° F, 3g per 300ml cup, 3 1/2 min.This tea may be infused several times - you may use shorter brew times after the first brew.
You can compare this tea to our Award-Winning Dark Roasted Dong Ding oolong tea, or our Charcoal Baked Roasted oolong tea. Or, you can order and artisanally roasted tea to your specific customized roasting level - this tea will be hand-roasted to your specifications in a Marulin tea roaster in London. Some of these teas may be found in our full catalog on our global site
See a video of a Marulin's Tea Roaster:
Welcome to Marulin!
Originally, I started Marulin in London to share the teas from my family farm, our co-operative and our farming friends in Taiwan with the world. After four generations of tea farming, we have become specialists in Taiwanese Oolong tea and have developed relationships lasting generations with other farmers. Some of our teas come directly from my uncle, who is a artisanal tea maker and manages tea orchards in our village. Other teas have been curated by my aunt, who teaches tea ceremony in Kaohsiung and grew up on a tea farm in the high mountains of Alishan. I grew up drinking Four Seasons and Chin Shin Oolong tea from our farms. A recent favourite tea of mine are black teas made from the Red Ruby cultivar. I now teach for the Taiwanese Mastercourse for the UK Tea Academy under the direction of Jane Pettigrew, BEM.
Our most recent development for the company has been blending oolong teas in tea bags and creating new tea powders that go beyond matcha. mr. tim and I are avid collectors of rare craft teas, oolongs, and teapots. The rest of our team are UK Tea Academy Tea Sommeliers.
We hope you enjoy our tea!