“I’ve been on a hong kick, but oolongs are really complex and delicious so a cultivar that is usually made into oolong as a hong is a real delight. This isn’t quite as complex as the Shui Xian cake...” Read full tasting note
It’s called Red Oolong but I’m fairly certain this is the ‘99% oxidized’ oolong meaning it’s really a black tea… either way, beautiful toasty cup for morning or night!
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