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

Lu Ye Qing Xin "Roselle Nectar" Red