Description
Cultivated at altitudes of 1600 to 3900 feet, this tea, grown in the Ali mountains of Taiwan between the months of March and December, is composed of whole leaves that are less oxidized than usual compared to conventional oolongs. The liquor is an opalescent orange and delicate notes of candied chestnut and creme patissiere charm the palate, caressed by the cup’s milky, supple texture. This tea is lightly fermented and highly aromatic offering a delicate milky and toasted aroma. The perfect accompaniment to an afternoon tea of scones and pastries.
This tea is best prepared by putting 3.5g in 200ml at 95 degrees Celsius for 5-7 minutes.
dominic_ethan_sia –
10/10