- Additional Information
An oolong evening tea. Large coarse leaves. Often referred to as the Champagne of Teas.
Brewing Instructions:1 level tsp./6 oz serving
Steep Time: 2-3 min
Temp: 176-194° F
Ingredients: Oolong Tea
About The Brand
James Ashby, a traditional family man, established the Ashbys® Tea firm in London in 1850. Importing and packaging only the highest quality teas from the most prestigious tea growing areas of the world, Ashbys® Tea has become a standard among fine English teas. Imported exclusively by Coffee Masters, Ashbys® Tea offers quality, freshness and packaging that reflects the heritage and reputation that the English have come to expect of a great tea.
Our Ashbys® teas are packaged in 2lb bulk bags and start with the finest blend of pure oolong tea from Taiwan. All tea leaves come from the same plant, the Camellia Sinensis, but what makes the difference is how they are processed. The most labor-intensive teas to produce, oolongs are withered, rolled, and allowed to oxidize in repeated cycles, often for several days at a time. This extremely technical production results in flavor profiles from ethereal and floral to richly honey-sweet.
An oolong evening tea. Large coarse leaves. Often referred to as the Champagne of Teas.
Brewing Instructions:1 level tsp./6 oz serving
Steep Time: 2-3 min
Temp: 176-194° F
Ingredients: Oolong Tea
About The Brand
James Ashby, a traditional family man, established the Ashbys® Tea firm in London in 1850. Importing and packaging only the highest quality teas from the most prestigious tea growing areas of the world, Ashbys® Tea has become a standard among fine English teas. Imported exclusively by Coffee Masters, Ashbys® Tea offers quality, freshness and packaging that reflects the heritage and reputation that the English have come to expect of a great tea.
Our Ashbys® teas are packaged in 2lb bulk bags and start with the finest blend of pure oolong tea from Taiwan. All tea leaves come from the same plant, the Camellia Sinensis, but what makes the difference is how they are processed. The most labor-intensive teas to produce, oolongs are withered, rolled, and allowed to oxidize in repeated cycles, often for several days at a time. This extremely technical production results in flavor profiles from ethereal and floral to richly honey-sweet.