Origin: A Taiwanese “red oolong” from the Huadong Valley, produced at about 100 meters of altitude.
Method: A newer tea that combines processes of black and oolong tea production. After the process waving (appropriately breaking the veins in the tea leaves), the leaves are oxidized (80%) and heavily rolled like black tea, but also processed with traditional approaches to Oolong (specifically the “kill green”).
Tasting/Fragrance Notes: Fruity, Herbaceous, Malty. Silky body that lends to the name “nectar”.
Preparation Instructions: Gongfu - 5 grams, 200F, 20 seconds then add 10 seconds for each steeping