£3.50 – £27.95
Yellow Gold Oolong is a traditional Chinese tea. It is made by unique processes which create a semi oxidised tea sitting between a black and green tea. What’s more impressive, is our Yellow Gold Oolong is delicately hand-rolled. When you steep this tea in hot water, the leaves open to create a complex mix of sweetness and tanginess topped off with notes of fresh grass. The deep and earthy taste of this brew is truly unique and refreshing.
We provide the highest quality ethically sourced teas from all over the world. What could possibly be better than that you may ask… Well, our teas are 100% plastic free. From the bio-film we use to hold them, we also use biodegradable and compostable labels on our refills and sachets, so we have you covered to enjoy our tea responsibly. Because really, to enjoy natures wonders, we all need to take care of it.
By switching to loose leaf tea you’re not only saving the planet from more packaging but you’re getting a great cup of tea. If you’re new to loose leaf tea, fear not. We have 100% plastic-free self-fill teabags with drawstrings for you to create your brew.
We think the best way to enjoy it is with an Infuser Mug or an Infuser Teapot like our colourful Eteaket teapots, (or the amazing cast iron Japanese Style teapots). Other handy tools include the Perfect Tea Measure Spoon and a Tea Timer.
Our suggested caffeine levels contained in this tea are based on the results of an experiment which we conducted with Queen Margaret University, Edinburgh in 2013. The experiment measured the mg levels of caffeine in a 300ml cup of brewed tea. The more teacups illustrated, the stronger the caffeine level!
Oolong Rum:
Yellow Gold Oolong• White Rum• Sugar• Lime juice and rind• Ice
1. Brew a pot of double strength Yellow Gold Oolong.
2. Add 2 teaspoons of sugar to the pot. Leave to cool for 1-2 hours.
3. Once cool pour into a jam jar with ice. Add the juice of 2 limes and the juiced lime halves.
4. Add two shots of Rum (70ml). Shake and muddle.
5. Pour over ice and add lime rind to garnish.
Nantou Hsien, Taiwan
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