Huh. Seemingly no aroma or distinct taste. Kind of a cross between a an oolong and an assam. Next time I’ll try doubling the recipe.
The success story started in 2000 when 75 hectares in East Nepal started making oolong. This tea is serious competition for the Oolongs from Formosa. Both tea leaves and infusion have an intense scent of hay flowers, a complex freshly aromatic and slightly earthy character with a delicately sweet spiciness.
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