Very unique and delicious aged Wuyi Hong Cha style tea made with Wu Yi cultivar leaves that come from wild, natural gardens stewarded by Seediq aboriginals near Ching Jing in Nantou Taiwan. The tea leaves were processed as a highly oxidized Taiwanese red tea (hong cha) but made in the Wu Yi Mountain Yancha oolong style with slow charcoal roasting. The resulting tea is very unique as it combines classic sweet, Summer red tea with more complex, ripe, fruity and chocolaty notes.
Origin: Ching Jing, Nantou, Taiwan
Harvest: Summer, 2012
Color of liquor: amber
Aroma: roasted, fruity, muscatel, toasted bread
Flavor: intense, fruity, sourdough, dark chocolate, velvety
Temperature: 100º c
Steeping Time: 1,5min; 2min; 3min…