This tea is a light fermented Wuyi Oolong which means the leaves were grown in a specific area in the Fujian Provence of China. Even though this is a light Oolong it is remarkably toasty in the first infusion. Not toasty like a dark roasted Oolong but a lighter flavor version that retains the complexity without the strength.

The second infusion loses a lot of the toastiness and really showcases the floral undertones and sweetness. Don’t get me wrong it still tastes fermented. This is absolutely no where near a pouchong but it does have that kind of lightness to it.

Anyways light but complex flavor.

Brewed 3 minutes. Taken Plain. Sampling first and second infusions.

Preparation
195 °F / 90 °C 3 min, 0 sec

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