Probably one of the most unusual tea specialties in terms of production as well as character is produced almost entirely by hand in the Province of Fujian. Immediately after withering the still moist leaves are heated shortly in milk water steam, which conserves the pretty, lightly olive-green leaf and cup colour and invokes the distinct creamy scent and taste. Subsequently, the leaves are rolled manually and dried. An extremely mellow tea, which we are sure, will quickly win over many new lovers.
|Infusion Times||Temp. °C||Tsp. Cup||Tsp. for 1 Lit.|
|Rinse and rest 2 min.
Infuse only for 30 sec.
and re-infuse (4-5 times) .
The pure Oolong with the steam of milk.