This tea is derived from tea leaves that have been withered, rolled, semi-fermented, then fired.
Formosa:
Smooth and slightly sweet, toasty with a touch of dryness.
Wuyi:
A cup of poetry. This special spring harvest, grown high in the western shores of Taiwan, is one of the world's rarest and most delightful cups with multiple infusions.
Keemun:
A small and robust leaf that is only cultivated in the Ahui Province, a region of southern China. A touch of Formosan oolong adds a gint of smokiness. This tea is nice with or without milk.
Products 
