“I received a sample of this tea with my last order with Dachi. I must say, I was very impressed at how complex this oolong was. It was slightly roasted, thus giving it a warmer feel to the mouth....” Read full tasting note
“Well, I got my results from the MRIs and EEG, and they were for the most part normal. Well except for the weird white mass on my frontal cerebral cortex that they think is not related to my current...” Read full tasting note
“This is a sample I received for review from Dachi Tea Co This oolong is incredible. its skilfully roasted, dried stone fruit sweet with refreshing citrusy notes which started slightly but...” Read full tasting note
Naturally bug-bitten and carefully bruised, the high-mountain tea leaves are then deeply oxidized, rolled into scarlet black beads and then slow baked, resulting in a tea with bursting summer fruits sweetness amid woodsy wisps which dance across the tongue. From the first to the final sip, velvety swells of pure honey remain on the upper palate and a cherry and lychee aftertaste lingers, making this tea as captivating as it is complex.Rare in the literal meaning of the word, the batch size of this oolong is limited to the consistency of the weather during the days of picking. All of the leaves must be in a similar state of life and energy as the process starts. To Mr. Yeh, consistency is what gives this tea its tantalizing depth. This is a shining example of the delicacy that can be achieved when tea leaves grown in an alpine climate are combined with thoughtful and patient work. It’s a divine confluence of climate, cultivar and craftsmanship. We couldn’t resist including it in the collection.
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