진한 캐러멜 풍미와 섬세한 핵과일 향이 어우러진 다크 로스팅 우롱차입니다. 전통적인 우이 산지의 장인 정신을 따라, 최상급 잎을 시즌 초 가장 어린 싹에서 손으로 직접 따 수확했습니다.
향: 진하고, 그윽하며, 과일 향
맛: 고소하고, 흙 향이 나며, 핵과일 풍미
원산지: 중국 우이
우림 방법: 195°F에서 2분, 물 6fl oz당 차 3g 권장
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.