BURMA OOLONG TEA

This is the ‘folk’ tea of Myanmar’s high elevation forest land.

Lightly rolled and surprisingly tippy, this muscular leaf produces a smoky-flavoured liquor with a distinctive floral aftertaste.

Steep in just boiled water at least five minutes.

The leaves may be used more than once.
For a redder, toastier, more "biscuity" aroma and
flavour, Burmese families often re-roast this tea in a clay pot over an open fire before brewing.
To achieve a similar result, roast
a small amount of tea in a frying
pan over medium to high heat for 20 to
30 minutes. Toss occasionally and
be careful not to burn the leaves.