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This High Mountain Oolong or Formosa Oolong Tea has been carefully processed with hand rolled Dragon Pearls. It has a superb Flavour being grown in a cold mountainous climate.

The cultivation and appreciation of High Mountain Oolong is somewhat similar to fine wine, with each plantation and each mountain producing its own unique bouquet of flavors, and each year's harvest yielding its own special character.

Once you've tasted a fine grade of High Mountain Oolong, properly prepared the traditional Chinese way, you will know exactly what makes it so special. This tea delivers a bouquet of flavors that clearly speaks for itself the moment it touches your tongue and wafts through your nose, creating tastes and after-tastes, tones and over-tones, that cannot be faked or imitated by less well bred teas. A sip of freshly poured High Mountain Oolong introduces itself quietly in the mouth with a dry, slightly astringent foretaste which instantly clears the palate of all other residual flavors. As soon as the sip is swallowed, its marvelous floral aftertaste blooms quickly on the tongue and expands aromatically into the throat and sinuses, unfolding like the fumes of a fragrant flower. This is a very hard act for any other tea to follow, and many tea drinkers become lifelong devotees of High Mountain Oolong after trying it for the first time.

Drinking this tea transports one to a place of peace and quiet, allowing the imbiber to step outside the hustle and bustle of modern life and reclaim a quiet moment or two.

Most Discerning Oolong drinkers will only drink Oolongs from Taiwan. Not only are the flavours richer and fuller but they also do not contain the pesticides and poisons used in the crops of Chinese Oolongs.

White tea, Green tea, Oolong tea and Black tea are all from the same plant, Camelia sinensis. Oolong tea is produced by allowing the tea leaves to oxidize for a short time after picking. Oxidation is the process which makes the leaves turn dark on exposure to oxygen. Oolong is semi-oxidized; black tea is fully oxidized; and green tea is un-oxidized.

This is initially steeped for 45 seconds to 1 minute with the steeping time increased by an additional 15 seconds for each successive steeping. The leaves may be steeped multiple times. The water temperature is best at 85 - 90 degrees.

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