This tea is sweet and milky
For a perfect illusion of milk on your palate.
This semi-oxidized tea (20-30%) is a marvel! It is native to Taiwan where its cultivar, Jin Xuan, was created. Its leaves are rolled in the shape of beads like Dong Ding but legend has it that they are steamed with milk, which gives them their extraordinary buttery-milky note. In the mouth there is really a veil of milk of extreme sweetness that arises on your tongue.
Ritual:3 minutes at 80oC
(Your tea arrives in a high-end, airtight and resealable adapted bag to keep in the best conditions).
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