Description

This tea is a masterpiece of craftsmanship, because thanks to the hybrid roasting technique, electric and wood-fired, Master Ou manages to mimic the fruity-floral bouquet typical of bitten and “honey scent” teas, but without the leaves having been bitten by the Jacobiasca.
Only those who know how to tame fire can use roasting to create aromatic profiles of great complexity like this one. It is a gaoshan oolong, from high mountains, with all the characteristics of altitude: creaminess, delicacy, and a powdery and milky body.
The medium roast enhances the floral notes, creating new ones and adding wonderful hints of balsamic woods and making the body complex and long.