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An oolong from the Tam Duong part of Lai Chau Province, specifically the foothills of the highest mountain in Southeast Asia – Fansipan. This is a strongly oxidised oolong (up to 70%), for which only the bud and first leaf are used. The dark brown, gently curled leaves with a high content of silvery tips create an orange infusion, and it is possible to discern wild honey and macadamia nut in the aroma and taste.
An oolong from the Tam Duong part of Lai Chau Province, specifically the foothills of the highest mountain in Southeast Asia – Fansipan. This is a strongly oxidised oolong (up to 70%), for which only the bud and first leaf are used. The dark brown, gently curled leaves with a high content of silvery tips create an orange infusion, and it is possible to discern wild honey and macadamia nut in the aroma and taste.
The voluminous, brown-black leaves brew to make a liquor golden in hue. The tea has an aroma and taste reminiscent of star fruit with notes of tropical wood and roasted pecan.
The voluminous, brown-black leaves brew to make a liquor golden in hue. The tea has an aroma and taste reminiscent of star fruit with notes of tropical wood and roasted pecan.
This semi-oxidised tea harks from a Taiwanese farm in Fujian Province. Its dark green, curled leaves possess a vegetal fragrance. The taste is compact and pleasantly rounded with a subtle, roasted note.
This semi-oxidised tea harks from a Taiwanese farm in Fujian Province. Its dark green, curled leaves possess a vegetal fragrance. The taste is compact and pleasantly rounded with a subtle, roasted note.
The basis for this tea is a fine oolong from a spring harvest in Anxi, Fujian Province. Prior to being dried, a special process originally devised in Taiwan is carried out to flavour the leaves, which then undergo oxidation.
The basis for this tea is a fine oolong from a spring harvest in Anxi, Fujian Province. Prior to being dried, a special process originally devised in Taiwan is carried out to flavour the leaves, which then undergo oxidation.