An experimental oolong from Mr. Lin Zhenwen from Luoyan, Anxi region of Fujian. Mr. Lin uses handpicked leaves of the Huangjingui or Golden Cassia varietal for this tea. The processing of this tea is more similar to that of black tea than oolong; it involves greater bruising of the leaves which leads to higher oxidation levels, followed by a long and slow roasting process.
This tea has the sweetness and floral notes of a black tea, and the richness and nuttiness of a good oolong - the best of both worlds.
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|Steep time||10 - 60 sec|
|No. of infusions||8