We are so excited about this tea and judging by the repeat buys, our customers are too! It possesses a creamy aroma with hints of coconut, hard toffee candy along with the classic floral undertone present in so many high-end Taiwanese oolongs. The producers aromatize high quality leaves from plants that grow in altitudes between 1,600 and 3,200 feet above sea level.

The Fall 2015 crop delivers the dessert-like notes in early infusions and a beautiful, balanced cup. In later steepings aromas of lilac and gardenia begin to move more forward. Production is an artform and those who create it are quite guarded about proprietary steps in processing. Through many tastings, our appreciation for their craft only increases. No “off” aromas and not a trace of artificial or chemical flavor. It is a wonderfully complex tea, sure to please most any tea drinker. And if they weren’t a tea drinker to begin with, they will be after trying this!

We highly recommend doing one rinse of 5-10 seconds (at 195 degrees) and then beginning with 15-20 second infusions for a bit before slowly increasing steeping time. It is not unusual to get 10 to 15 steepings out of this tea when prepared gongfu cha style.

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3 Teas in Angela Ter's Cupboard

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