Harvested in Anxi County, Fujian Province in the springtime, the leaf is 30% oxidized, first by bruising the leaves in a bamboo drum and then allowing them to rest and gradually wither. The rest time enables the conversion of catechins into bioflavonoids while enriching the color of the liquor. We then asked the tea maker to finish the tea using a traditional loose roll and roast the tea in a way that does not leave too strong of a final impression.

When brewed at high temperature, a delicious natural honeyed character is released. The end result - roasted almonds and toffee notes. Perfect for our selection of Celadon and Yixing tea ware.

This brewing method produces a balanced taste for mid-oxidized and aged oolong teas, with a focus on highlighting aroma and texture.

Learn the fundamentals of tea brewing and master your technique .