We don't know when or if this item will be available.
“Another new one from Red Blossom. New for me, anyway. If you are looking for a bright, simple, subtle Oolong, this one is for you. Subtle hints of grass and Earth, just a touch nutty. This is a...” Read full tasting note
Traditionally, teas made in Anxi County were rolled, oxidized to about 50%, and heavily roasted; all to preserve the dried leaves in the humid weather of southern China. As such, the Tieguanyin variety there was cultivated to produce nutty notes and a dry, clean finish, which were emphasized by the local style of crafting. Modern iterations like this one, however, have adopted the “qing xiang” style popular in Taiwan, where the leaves are oxidized very lightly and minimally roasted to produce more bright and floral qualities.
This tea, therefore, presents an interesting dichotomy – the lightly oxidized style brings forth a fresh aroma akin to spring grass, while a crisp finish with notes of almond speaks to it’s Tieguanyin heritage.
Company description not available.
Another new one from Red Blossom. New for me, anyway.
If you are looking for a bright, simple, subtle Oolong, this one is for you. Subtle hints of grass and Earth, just a touch nutty. This is a great for those not so cold and dreary Winter or early Spring days. More towards green tea than black, it tastes and finishes as crisp and clear as it looks.
Flavors: Earth, Grass, Nutty
