“Dark and mysterious. The infused leaves have a charcoal smell to them, which carries over into the tea soup, which is creamy and thick, with notes of charcoal, burnt toffee, high-octane raw...” Read full tasting note
“Dark, Robust, and overall a wonderful session from start to finish. This tea lasted me for hours! Don from Mei Leaf really deserves a lot more credit, as he truly hand picks and tastes all the teas...” Read full tasting note
Fascinating Oolong made from the Fo Shou (Buddha’s Palm) cultivar stored in Nitrogen to increase GABA levels. Deep, dark, smooth and totally unique.
To brew ball-shaped Oolong tea Western style, infuse about 3.5g (heaped teaspoon) of leaf per 300ml of 95c water for about 2 minutes. You can reinfuse up to 5 times by adding 30 seconds for every subsequent infusion.
To brew ball-shaped Oolong tea Gong fu style, infuse about 8g of leaf per 150ml of 95c water for about 20 seconds. You can reinfuse up to 8 times by adding about 5 seconds for every subsequent infusion.
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