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This exotic “Champagne of Tea” is probably the most fascinating of all the oolong teas. Its rich taste & sweet, smooth honey aroma gives it a unique flavor, not unlike a fine mellow, black tea.Its processing is characterized by heavy oxidation (60% to 70%) and heavy withering (13% to 25%). The oxidation process is initiated before the leaves are plucked by nature’s assistance in the form of small insects biting the tender leaves.
Also known as: Dong Fang Mei Ren, Formosa oolong, Champagne oolong, Bai Hao Oolong, White tip Oolong, Eastern Beauty, Pong Fong Cha and Bai Mao Hou
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