The tea master who made this tea used the traditional way, taking care to utilize enough sunlight during the first part of the tea withering processing. The oxidation degree is the highest of our three batches of winter season High Mountain Oolong (Gao Shan Cha) teas we offer this year, which lends this tea its delicious fruity notes. The tea master applied very light pressure to the tea leaves during the ball-shaping process in order to retain the special aromas teased out of the tea leaves during oxidation, creating a sublimely balanced taste profile. We love this tea for its amazingly rich and fruity golden infusion with aromatic accents of tropical mango, sandalwood, and incense.