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This Original Wulong Revival undergoes three times more careful hand turning and fluffing than modern Anxi oolong. For finishing, it is loosely rolled in the oldest style of oolong making: half strip style and half ball, with many of the leaves more strip-style than rolled. Master Zhang describes the shape as a dragonfly. This hand
processing and shaping yields a decidedly different tea – a genre of its own outside of Wuyi style, Guangdong style or rolled Anxi style. The light roast on this spring harvest is rewarding and brings out a unique savory/sweet complexity we don’t see in other teas from Master Zhang.
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