I'm on a hunt for the perfect high mountain black tea, here's the latest attempt ⚗️

For XXPERIMENTAL NO.5 we've created a black tea created using qingxin oolong leaves from our farm on Shanlinxi. This time around we've harvested our gem of spring tea leaves and brought them to about ~80% oxidation before roasting them straight away for ~40 hours. Processed in a strip style, this black tea is smooth, a hint fruity, supremely easy to drink straight, and maybe your latest addiction?

For everyone interested in the affect of tea processing on flavor, snag this one and compare 1:1 with any of our teas from Shanlinxi. You’ll be amazed at just how different they taste.

As far as flavor profile, this black tea is fruity, malty, and smooooooth.