traditional ti kuan yin tea

This wulong strikes us as a bridge between roasted and green oolongs as it retains some floral notes, while the light roasting enhances the honey nuance. Tightly rolled Anxi grown leaf with a light roasting offers a cup that is soft with sweet honey-floral notes and a delicate flinty minerality. Nicely layered without being too overt.

About the leaves:

Grown at an elevation between 800 and 1000 meters above sea level, they were harvested in May by hand from 20-year-old trees. Referred to locally as "Dark Tie Kuan Yin" it is a medium roast with a plucking standard of one bud and 2 or 3 leaves. It goes through a gentle firing and is then roasted twice at around 105-degree celsius.