Light Roast "Gao Cong Shui Xian" Rock Oolong Tea Region_Jiangxi The tea enters the mouth

The tea enters the mouth and fills it with pungent aroma and thickness

During the 2nd half of the 20th century most tea plants planted for black tea cultivation in Yunnan were hybrids of Assamica but not pure Assamica (大叶种)

23 kilograms in total produced

Blending teas is the classic approach to creating tea cakes and has been done by Menghai and Xiaguan tea factories for decades

There is a clip in stainless steel strainer that comes with it

Light Roast "Gao Cong Shui Xian" Rock Oolong Tea Region_Jiangxi The tea enters the mouthGao Cong Shui Xian is a tea made from the older bushes of the Shui Xian varietal. To preserve the natural orchid fragrance of this tea, the roasting is minimal. The result is a subtle, mellow and sweet tea with a strong orchid fragrance. This tea takes long steeps well and can also be steeped many times while still maintaing a good, full taste and aroma. April Harvest