To be considered premium, tea leaves must be exposed to an abundance of sun and heat during the day and then to low temperatures at night. This yin and yang type balance preserves the freshness of new shoots and lends a lively, eye-catching quality to the finished product.
In order to maximize the benefits of sunlight and cool temperatures, picking takes place at different altitudes, at different times of the day, at different times of the year. In spring, low-lying bushes are picked in the morning. In winter, bushes located at higher altitudes are first picked. In order to perfect the process and maximize their yield of top-quality leaves, Taiwanese planters have to be very in tune with nature, "feeling" the weather, waiting for the specific day to make the change every year.
The result of all this waiting and picking is Oolong tea which constantly dazzles the taste buds and soothes the soul. This Formosa Winter Oolong is a perfect example. In the cup, the liqueur presents a full and round body with floral notes reminiscent of the mountainsides on which it was cultivated.
Origin: Taiwan (Taoyuan County)