This oolong is made from a cultivar that can be harvested year-round—si ji chun, which means four seasons like spring.
It’s grown in mountainous Nantou County, Taiwan, in the central part of the island.
The hand-picked leaves are oxidized about 15% and rolled into ball shapes in small batches; this process, plus a final light baking, yields an ambrosial fragrance,
nectar-sweet and floral. As the leaves unfurl through multiple infusions, light flavors of pine, white pepper and a fresh green note linger.
3 oz - Loose Leaf Tea in a reuseable tin cannister with a tea steeper and cotton drawstring bag.