What makes this Oolong special is that it comes from a very altitude (1700 m) and that it's roasted 'Dong Ding' style, which means it can be called Hung Shui Oolong. This is already quite special, but what makes it exceptional is how it tastes 1 and half year after its production.
The roasted scents of fire have slowly mellowed down. The high mountain character is more and more obvious and it comes with a much sweeter, smoother, deeper touch thanks to the initial roasting.
It has a touch a cold mountain, sweet honey and warm chestnuts that is a great match for the Christmas season!
I live in Taiwan since 1996 and have been studying tea with Teaparker. He's a worldwide tea expert and author of over 30 tea books. The study of tea isn't just theoretical, but it's also rooted in daily practice. It's a path of continuous improvement. As my brewing technique improves I get access to better teas and better accessories. These things go hand in hand. My blog documents my learning since 2004. And I have set up an online tea boutique with my selection of top quality teas, accessories and tea culture.