Simply called Honey Oolong, this is 80-90% oxidized, very high mountain stock from the other side at He Huan Shan, near Dayuling. Basically, using a late summer tea that won’t be used for premium oolong and made into Red Tea/Hong Cha. I won’t have any new crop to taste until then, but the High Mountain fragrance ripening into Red Tea is outstanding.
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