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This Oolong is naturally sweet and prized for its complexity. It is named for the delicate floral toastiness that lingers on the nose and palate, reminiscent of Magnolia blossoms - although it contains none. It is crafted from only pure tea leaves (Camellia sinensis). Chinese Oolongs are known for these floral flavours. Oolongs are the most complex and intricate teas to produce and believed to promote good digestion.
The palate of this tea is delicately earthy – warm and autumnal. After a delicate tannin bite mid-palate, the linger evolves into the taste of fresh mineral river water, with a clean sweetness. A wonderfully nuanced tea, good for many subsequent steeps and further flavour developments. An aroma of toasted sweet woods and dried flowers meets the nose, developing into notes of honey and fresh petals as the tea sits, especially in the empty cup.
This Oolong is sourced from a small tea farm in Guangdong province. The leaves are grown at high elevation in the Phoenix Mountains. Made in the Dan Cong style, the plucked tea is withered by hand for 6 to 8 hours with gentle rolling to release the fragrant aromas and oils as the leaves oxidize. It is then expertly fired with wood charcoal.