weight: 1.6 oz / 16 pyramid sachets
origin: Nantou, Taiwan
altitude: 600m
The 40% oxidation and traditional dark roasting results in a highly wound, uniform tea that is dense, sage green in color, and with what appears to be a light glazing of frost. When brewed, the taste begins with a soft astringency then grows sweet very quickly. After drinking, the whole tongue is rich with the fragrance of orchids. The aftertaste is delightful with a lingering sweetness from the traditionally longer roasting process. Though full-body in the initial brews, the tea becomes increasingly smooth as it develops and is actually great for the stomach.
