Category: Sudeste Asiático
Este té oolong de hojas enrolladas en bolas, de cuerpo completo, está profundamente oxidado y tostado lentamente para revelar complejas capas de cacao, pasas y cereza negra, con una estructura sublime y elegante.
Brewed this after dinner and the cacao note was so pronounced I thought I was drinking dessert. The ball-rolled leaves unfurl beautifully, giving a rich, dark cup that’s smooth from first sip to last. It’s become my weekday evening ritual.
The deep roast really comes through in every sip, giving it that rich cacao and raisin finish without any bitterness. I've been brewing it gongfu style and the black cherry note keeps appearing more with each steep, which is a nice surprise for the price.
The ball-rolled leaves unfold beautifully, and that slow bake really delivers—each steep brings out black cherry on the finish, then cacao lingers. It’s the kind of tea I find myself reaching for on slow afternoons.