Description

This tea is a masterpiece of craftsmanship, the result of two separate and equally complex processes.

It is a high mountain Gaoshan oolong produced in spring in Dayulin, with all the characteristics of altitude: creaminess, delicacy, and a powdery, milky body. Master Ou then roasted these leaves using the traditional tanbei method, a roasting technique based on long sessions over longan wood embers. The medium roast enhances the floral notes, creates new ones, adds wonderful hints of balsamic woods, and gives the tea a complex, long body. This tea is also already at an advanced stage of aging.