Honey Fragrance oolong is made with Si Ji Chun varietal by Master Xie, an Award winning, MOA organic certified, third Generation farmer in Ming Jian, Nantou, Taiwan. In summer, the leaves are bug bitten by Jacobiasca Formosana, tea jassid or katydids, much like Oriental Beauty only instead it is processed as a light-mid oxidized oolong (about 35-40%). When leaves are bug-bitten, saliva reacts with the compounds in the tea to start oxidation before the leaves are even plucked. The tea is then withered outdoors and then indoors, shaken and mixed in piles (jiao ban), withered more, pan fried (sa cheen) to arrest oxidation and kill green enzymes, rolled to break down the cells and further oxidation, as well as to shape the tea (ro nien), and then roasted twice. Once to dry the tea, and then for a longer time to add flavor and fragrance. You'll find a musky, honey fragrance that lingers in the back of your throat and uplifting Qi!
Origin: Ming Jian, Nantou, Taiwan
Harvest: Summer, 2024
Color of liquor: orangish-yellow
Aroma: honey, butter almond cookies
Flavor: caramel, honey cookies, mineral, sweet
Temperature: 100ºc
Steeping time: 1min; 1,5min; 2min; 3min
