“The dry leaf smells like roast and apricot jam. The warmed leaf is sweet, fruity and floral with notes of honey, burnt brown sugar, apricot, powdered sugar and daffodil. Following a long rinse,...” Read full tasting note
“I don’t know why I ignored this tea for five years. I love Bai Hao, so I must have just forgotten about it. I steeped 5 g of my 10 g sample in a 120 ml teapot at 195F for 30, 20, 20, 30, 30, 30,...” Read full tasting note
An unusual ‘Oriental Beauty’ oolong; it has a low degree of oxidisation and has been rolled into pearls. As a result it is much lighter tasting than typical Oriental Beauty and possesses a sweet floral taste which lingers in the mouth.
Like Taiwanese Oriental Beauty, the tea is produced with silver haired covered buds and leafs which have been bitten by ‘leafhopper’ insects which causes the leaf to oxidise prior to picking.
Produced in Northern Thailand in what was once the hub of the ‘Golden Triangle’, the farmers in 1994 turned their back on opium production and switched to tea, importing a range of tea plants from Taiwan’s famed tea producing region Alishan.
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