Onyx Coffee Lab - Tea - Long Kou Champagne Oolong Tea - By Onyx - 40 grams.
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This oolong tea was produced with qing xin da mao cultivar tea plants at Long Kou tea farm in Guangxi, China. The semi-wild tea material grown in a low-intervention, biodynamic farm environment yields an oolong tea with the signature rose and tropical fruit notes of traditional champagne oolong teas. These teas are commonly known as dongfang meiren ("Eastern Beauty"), or Bai Hao tea.

ypically, dongfang meiren is produced in northern Taiwan under strict fertilization methods to encourage Taiwanese tea leafhoppers (jacobiasca formosana) to bite the tea plants. These bites on the finished tea leaf are responsible for the tasting notes of rose and exotic fruits in the final cup. The leaves at Long Kou farm are bitten by these same tea jassids, thanks to the farm’s perfect habitat for a thriving insect population. This lot is hand-plucked at a 1:2 bud to leaf ratio. The leaves are then withered, bruised to 65% oxidation, and dried. The resulting oolong tea has all the makings of the typical champagne oolong without the shocking price tag, which can regularly be sold at $400/kg.

LONG KOU (龙口—"DRAGON MOUTH") TEA FARM Deep in rural north-central Guangxi province, producer Mingfu Lei’s tea thrives in a largely untended biodynamic farm that is grown free of agrochemicals. His qing xin da mao cultivar tea plants were transplanted from Taiwan in the late 1940's and left to develop as old, semi-wild trees. Mingfu has a great nose for the subtle aromas that the production of dongfang meiren requires, and his teas are notorious for their layered aromas and sweetness.

OOLONG TEA We can enjoy a wide range of aromas and flavors in oolong tea thanks to the different production styles and unique tea cultivars. The trademark characteristic of an oolong tea is the semi-oxidation process, but the degree of oxidation can range from 8% to 85% depending on the variety and length of time before firing. It requires great attention to both timing and temperature in repeated stages of rolling, shaping and firing until the desired amount of bruising and browning of leaves has been achieved. The final leaves are usually rolled into strands or curled into small beads.

BREW RECIPES HOT (12oz) Tea: 4g Water: 350g Water Temp: 200°F Total Brew Time: 2 mins

COLD - Flash Brew (16oz) Tea: 10g Water: 200g Water Temp: 200°F Total Brew Time: 2 mins • Add 200g of ice to shaker • Fill cup with ice • Shake tea over ice and decant into a cup with ice.

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Tea - Long Kou Champagne Oolong Tea - By Onyx

$20.00 / 40 grams.

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Characteristics

CHARACTERISTICS

ROAST

Light

NOTES

Rose water, fruit punch, juicy

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Story

STORYarticle-shape

This oolong tea was produced with qing xin da mao cultivar tea plants at Long Kou tea farm in Guangxi, China. The semi-wild tea material grown in a low-intervention, biodynamic farm environment yields an oolong tea with the signature rose and tropical fruit notes of traditional champagne oolong teas. These teas are commonly known as dongfang meiren ("Eastern Beauty"), or Bai Hao tea.

ypically, dongfang meiren is produced in northern Taiwan under strict fertilization methods to encourage Taiwanese tea leafhoppers (jacobiasca formosana) to bite the tea plants. These bites on the finished tea leaf are responsible for the tasting notes of rose and exotic fruits in the final cup. The leaves at Long Kou farm are bitten by these same tea jassids, thanks to the farm’s perfect habitat for a thriving insect population. This lot is hand-plucked at a 1:2 bud to leaf ratio. The leaves are then withered, bruised to 65% oxidation, and dried. The resulting oolong tea has all the makings of the typical champagne oolong without the shocking price tag, which can regularly be sold at $400/kg.

LONG KOU (龙口—"DRAGON MOUTH") TEA FARM Deep in rural north-central Guangxi province, producer Mingfu Lei’s tea thrives in a largely untended biodynamic farm that is grown free of agrochemicals. His qing xin da mao cultivar tea plants were transplanted from Taiwan in the late 1940's and left to develop as old, semi-wild trees. Mingfu has a great nose for the subtle aromas that the production of dongfang meiren requires, and his teas are notorious for their layered aromas and sweetness.

OOLONG TEA We can enjoy a wide range of aromas and flavors in oolong tea thanks to the different production styles and unique tea cultivars. The trademark characteristic of an oolong tea is the semi-oxidation process, but the degree of oxidation can range from 8% to 85% depending on the variety and length of time before firing. It requires great attention to both timing and temperature in repeated stages of rolling, shaping and firing until the desired amount of bruising and browning of leaves has been achieved. The final leaves are usually rolled into strands or curled into small beads.

BREW RECIPES HOT (12oz) Tea: 4g Water: 350g Water Temp: 200°F Total Brew Time: 2 mins

COLD - Flash Brew (16oz) Tea: 10g Water: 200g Water Temp: 200°F Total Brew Time: 2 mins • Add 200g of ice to shaker • Fill cup with ice • Shake tea over ice and decant into a cup with ice.

Roaster Detail

Onyx Coffee Labarticle-shape

Estabilished:

2012

Owners:

Jon and Andrea Allen

Awards:

2020 US Brewers Cup Championship – 1st place, Elika Liftee 2020 US Barista Championship – 1st place, Andrea Allen 2020 US Brewers Cup Championship – 2nd place, Lance Hedrick 2019 US Cup Tasters Championship – 2nd place, Summer Zhang 2019 US Barista Championship – 2nd place, Andrea Allen 2019 Good Food Award Winner 2017 US Roaster Championship - 1st Place, Mark Michaelson 2017 US Brewers Cup Championship - 1st Place, Dylan Siemens

MORE COFFEES FROM THIS ROASTER

It was some years ago that we Jon and Andrea, began to dream of serving a sweet, black cup of coffee to our customers in Arkansas. This coffee, the mythical bridge between the blended chocolate drink and a strong black cup, needed to combine the delicate flavors only present when coffee is grown and processed with love and care, roasted to enhance but not mask flavor, and brewed to highlight those flavors. This is how Onyx Coffee Lab was born in October of 2012.

Our mission is pretty simple: to source and serve the best coffees in the world. Perhaps this is really ambitious, but we believe it’s pretty simple. Customers want to taste differences in coffee, not only on the black coffee level, but also when espresso and milk are poured together, and on another level, when coffee is treated as a culinary item and paired with beverages and food items that you wouldn’t expect.

The best business practice that Onyx Coffee Lab has and strives to continue is to be an owner-driven business. The difference between an owner run café, restaurant, roaster, retail shop, and so on is almost always evident in customer service, quality of product and atmosphere. It’s no easy task to translate passion for award winning coffee into a well-run business. We think it’s a carefully constructed balance of demand for excellence, passion, heart, and recognizing when we need someone to step into a leadership role. Every cup of freshly roasted coffee from Onyx has been carefully curated by us- from the very beginning with the farmer, through the roastery and to our customers. Without all of those hands, we are nothing, and we are there over each step in the process, demanding, sipping, loving, encouraging, instructing. We are Onyx Coffee Lab.

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