Category: Asie du Sud-Est
Ce thé oolong roulé en boule, corsé et profondément oxydé, est lentement torréfié pour révéler des couches complexes de cacao, de raisins secs et de cerise noire, avec une structure sublime et élégante.
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.