This Thai red oolong is made from TTES No. 12 Jin Xuan (金萱, Golden Lily). Heavier oxidation and roasting transform the cultivar’s floral softness into a deeper, warming cup while retaining a smooth texture.
Tasting notes
- Dark honey
- Candied citrus peel
- Roasted stone fruit
- Warm caramel finish
The tea sits between a traditional oolong and a black tea in character: rich and fruit-led, yet aromatic and suitable for repeated infusions.
Brewing guide
Gongfu: 5–6 g per 100 ml at 95°C, beginning with 15–20-second infusions.
Western: 3–4 g per 250 ml at 90–95°C for 2–3 minutes.
Organically grown, not certified organic.
Reviews
There are no reviews yet.