mountain spring loose leaf tea
Fujian Province, China
Tasting Notes - Dewy, Floral, Chestnut
A medium-bodied oolong with a delicate and round flavor. The leaves are first bruised to achieve partial oxidation, then left to wither, dry, and oxidize a bit more. Once the desired degree of oxidation is reached, the leaves are pan-fired. The inside of the rolled leaf stays slightly green as the outside darkens and roasts. The result is a rich, slightly nutty oolong with a smooth and floral liquor.
Net Wt 57g / 19 Servings