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Ten Thousand Miles (Oolong Osmanthus)

Ten Thousand Miles which Chinese called Guihua Oolong is the wisdom of producing Oolong tea of premium grade to mix and baking with the Osmanthus fragrance flower.

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$3.97


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So that we could get the gently aromaticity and smoothest taste from the Osmanthus when they have got compromising among ingredients.

Benefits of Osmathus Oolong Tea

Enriching with plenty of antioxidants, Vitamins and Minerals. People believed that the Oolong Osmathus Tea has great benefits like following:

  1. Increasing effectiveness of Metabolism and helping excessing urines.
  2. Reducing cholesterol in blood vessel and keeps balancing of sugar level in it.
  3. Improves skin efficiency function for good in every body systems.
  4. Reducing fat with effectiveness and promote the heart functions.
  5. Helps to stimulating the nerve system so, promoting the body system for good.
  6. Improve dental heath for stronger.
  7. Reduce and promote the anti-aging functions so, making look younger.

 

How to preparing Oolong Osmanthus

  • Suitable water temperature is between 90-100 Celcius.
  • It is best to brew and sip with the Gaiwan or you can brew it in the teapot.
  • Ratio between tealeaves and water should be (water:tealeaves) as 150-250 ml. : 3-5 g.
  • You can repeat brewing for 3-10 times depend on how long that you steeping each time.

 

  1. Sterilized the teacup by put the hot water around.
  2. Place some tea leaves into the teacup or the teapot about 3-5 g.
  3. Steepign it around 5-10 seconds and rinse out the water.
  4. Add hot water again (90-100 Celsius) into the item and steeping for about 1 minute.
  5. Pour the tea to the teacup and enjoy then.

 

For the next brewing you should increasing steeping time for 5-10 seconds.

Enjoy your drink! Tea Village Team.

From Title Comment
2012-10-03 Catharina T. my favorite tea I make everyday a pot of tea with this tea, it is gentle, tastes beautiful. nothing overwhelming, just really the right friendly everyday tea. Sometimes I drink other teas, but I always come back to this one.

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