深煎りウーロン茶で、豊かなキャラメルの風味と繊細なストーンフルーツの香りが特徴です。伝統的な武夷の製法に従い、最高級の茶葉はシーズン初めの新芽から手摘みされています。
香り： 豊かで、モルティ、フルーティー
味わい： 香ばしく、土っぽく、ストーンフルーツの風味
産地： 中国・武夷山
淹れ方： 195°Fで2分間、6 fl ozの水に対して3gの茶葉が目安です
Steeped this for about 20 seconds and the caramel sweetness hit right away, with that stone fruit coming through on the finish. The leaves are so clean and uniform you can tell they were picked carefully, and the roast stays rich without ever turning bitter. It's become my afternoon go-to, plain and
The roast level is spot-on—dark enough for that bold, caramel depth, but the stone fruit note still comes through clean on the finish. I brewed it gongfu style and got five steeps without it fading, which surprised me for a hand-picked leaf. Exactly the kind of complexity I wanted in a daily oolong.
Each sip starts with that rich caramel sweetness and settles into something almost fruity, like biting into a ripe plum. The roast is deep but never harsh, and the leaves keep giving flavor through several steepings.