This light-medium oxidized oolong from Doi Mai Salong in Chang Rai is made from actual cuttings that were transplanted from WuYi Shan in China. Enjoy the unique orchid fragrance followed by natural sweetness which lingers after initial floral & fruit notes.
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Steeping Instructions:
1. Fill kettle with fresh water, then heat.
2. Heat water until below boiling (approx 185° - 200°). Steep 2-3 teaspoons for 30 seconds – 1 min. Subsequent steeps longer, up to 4 minutes. *see Oolong section for more information.
*Oolong leaves are traditionally steeped several times per sitting*
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