his medium bodied Chinese oolong has undertones of dried fruits and a sweet golden finish. We call it Traditional Ti Kuan Yin because of the longer oxidation which was traditionally the way the tea was created in China. More recently Chinese Ti Kuan Yin has been fashioned after the greener, less oxidized oolongs of Taiwan and unfortunately this more traditional processing is overlooked. We like both the greener and more golden darker oxidized oolongs, each for their own unique character. One is not better than the other, just distinctly different.
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