What a true delight this tea from the Wuyi Mountains of China brings to the cup. As with all oolongs, this tea's oxidation process is a cross between green and black tea. The plucked leaves are withered in regulated air conditioned rooms until the precise level of oxidation or fermentation is attained. Then the fermented tea is sifted so only the larger leaves are steamed. The tea is then dried and resorted to once again, remove any "damaged" leaves. From my first experience with this tea, it left quite an impression. When infused, the leaves need be allowed the freedom to expand themselves and offer the recipient the full flavor. I don't believe any leaf in my cup was less than two inches long and at the very minimum, 1/2 inch wide. A second infusion can also be taken. This tea makes an excellent holiday, birthday or corporate gift. Approximately 25-30 cups, not including multiple infusions, are offered in this bag .
