Of the various Chinese oolong teas, this is one of the slightly lighter and is famous for its flowery, fruity, never intrusive taste. This is enhanced with a slight note that is reminiscent of sweet milk. After the laborious process of harvesting, sun drying and subsequent resting, the oxidation of the tea leaves begins. This is where our oolong, which is reminiscent of green tea, begins when the leaves are gently grated and shaken again and again and the juice that escapes reacts with the oxygen in the air. This tea, which is undoubtedly one of our noblest varieties, also differs from many others in its texture: Visually, its light yellow leaf, rolled hard into balls, is just as strikingly voluminous in the hand as its aroma later on the palate. Growing region: China, Fujian and Hubei provinces leave 1 tsp to 150 ml at 100 °C for 2-3 min