The wonderful milky flavor of this tea is the result of a sudden shift in temperature during harvest – a rare occurrence to say the least. It has a most unique character best described as ‘premium oolong with sweet milk and light orchid notes’.
The production methods for this tea have remained unchanged for the most part although some aspects like withering temperatures have been automated and regulations. First the leaf is plucked from the gardens situated between 500-1200 meters, and is produced between March and December. The plucked leaf is then withered in air-conditioned rooms until it has reached the desired level of fermentation. The fermented tea is rocked, or sifted to sort the prime leaf required, and steamed over a hot fire. Finally the tea is dried then re-sorted to ensure leaf quality, then packed. The tea is produced in relatively small quantities from March to December.
- Tea Origin: Fujian Province, China – WuYi Mountains
- Grade: Ti Kuan Yin Super
- Growing Altitudes: 1500-4900 feet above sea level
- Manufacture Type: Semi fermented, Traditional process, Small batch crafted and formed
- Infusion: Tending greenish
- Caffeine: Low
- Steeping Instructions: 1 tsp of tea for 8oz water. Steep at 175⁰ for 3 minutes.
Luxury ingredients: Oolong tea