High Mountain Oolong

Description

This oolong comes from small family terraces high in the mountains, where cooler air makes the leaf grow slowly and gives it the creamy top note the style is known for. Everything is hand-picked and rolled the same evening it comes off the bush.

Oxidation is kept light and the roast is barely there — just enough to settle the leaf and dry the stems. What you get is a very pale gold liquor, a smell somewhere between fresh cream and cut grass, and a sweetness that sits in the throat long after the cup is empty.

How we drink it

A generous pinch of leaf in a small pot or gaiwan, water just off the boil, and a short first infusion. Add a little time to each round after that.