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Words don’t do it justice—you have to experience its aroma to believe it. Harvested once a year in summer, this exceptional tea exudes rich honey and tropical fruit notes that are nothing short of enchanting. This year’s harvest had prime weather that resulted in one of the smoothest broths we’ve experienced with this style to date.
Crafted from a blend of three prized oolong cultivars—tieguanyin, jinxuan, and qingxin—only leaves bitten by tea jassids are selected for this unique brew. Due to the limited yield of bug-bitten leaves from a single cultivar, our skilled farmer expertly blends the three, creating a truly unique tea experience. This batch was fermented for ~30 hours before it was sent to roast.
In order to to fully appreciate its depth of flavor and because the tieguanyin cultivar is included, you should brew it hot at 212℉ to unlock its flavors and let the leaves unfurl. Prefer a more aromatic cup? Use fewer leaves. Craving a bold, hearty broth? Add more leaves. Incredibly, this black tea can be steeped 6+ times.