award-winning teas delivered straight from our farms & friends
Reeves' Inspection Report
This whole leaf oolong tea is named after one of our farming friends, who uses a battery-operated drone to monitor the growth of his tea plants! dr. lin's uncle likes to go over to his house to eat dumplings (he would probably invite you over too), since he lives and grows his tea in the neighbouring village of Chishui.
A warm, welcoming and kind man with glasses and a big wooden desk, he serves his tea with pride: He uses the township’s traditional farming approach but has achieved tea that is grown and produced at levels equal to organic certification. The investment was big, but he proudly showed us the SGS (regulatory) reports.
Reeves' Tasting Notes
Reeves and the rest of the Marulin team hopes you enjoy this tea as much as we do.
Reeves' Tea Making Guide
Directions on use: Use about a 3g scoop for 300ml for a strong brew. Each 3g can be brewed up to 4 times. Temperature of brewing: 90-95° C / 195-200° F. Time of brewing: 2-4 minutes depending on strength.
Reeves recommends this tea without milk or sugar. We have seen tea shops serve Oolong Milk Tea Lattes, but we suggest using our Four Seasons Oolong for lattes, as it is more economical.
Reeves' Spec Sheet
All of our products on Marulin's North American Outpost ship from the USA. Looking for our full range? Click here to visit Marulin's global shop.
Dr. Lin
Founder
Hello!
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!