Asia Beauty

Description

This style of Oolong is inevitably organically produced. Before harvest, the small insects that love to feed on tea bushes are encouraged to flourish. The insects leave behind natural saliva that reacts with the plant and when cooled and later fermented characterizes the tea with malt anad whiskey notes.

Story

This Oolong’s form of tea production came from Taiwan. It includes the encouragement of the tea pest known as the Green Hopper to settle and eat the flesh tealeaves. That continues right up until harvest times. ThaCsbecausethepests leave phloem in the stems and leaves of the plant which react with the polyphenols in the plant, that in time metamorphoses into a fungal rot. This process is not only of benefit to the taste profile but also indicates to the consumers, that the tea is a result of purely organic growing conditions.

Processing Method

Because of the high moisture concentration in the leaves, the withering process takes longer than for most other types of teas. Therefore the leaves are undergoing continuous oxidation during that phase of production. This gives the tea its sweetness, reminiscent of honey. The leaves are also70% fermented, which is a much higher degree than usual for Oolong.