Origin: a blend of autumn-harvested teas from the Mengku and Fen Qing areas of Lincang. 


Method: Leaves are wilted, fried, bruised by rolling, withered with moisture and sun-dried. 


Tasting/Fragrance Notes: Apricot, Fruity, Malty. Natural honey “sweetness”.  Flavors deepen with progressive steepings.


Preparation Instructions: Gongfu - 5 grams, 195F, 10 seconds then add 5 seconds for each steeping

2018 "Drunk on Red with Osmanthus Flower"