Named After A Daoist Deity, This Artisan Oolong, Which Has The Shape Of Its Namesake’S Eyebrows, Is Roasted Three Times. With Upfront Notes Of Toasted Chestnuts And A Juicy Finish Of Dried Apricot, This Tea Should Be Shared With Friends Who Appreciate Complex Flavor Adventures.

Tea Type Or Tisane | Flavors: Oolong (Cultivar: Xingcun Ziaoshon) | Roasted Almonds. Dried Apricot, Balanced Minerality, Lingering, Juicy Aftertaste

Tea Tips: A Dark But Velvety-Smooth Oolong. Drink Without Milk Or Sugar. To Fully Enjoy The Flavors Of This Tea, Use The “Gong Fu Cha” Steeping Instructions Below.

Ingredients: 70% Oxidized China Oolong Tea, Fujian Province’S Wuyi Mountains

How To Steep: To Experience The Extraordinary Flavors Of This Artisan Tea, Use The Following Steps. Steep #1: Empty 8 G Packet Of Tea Into A Small Teapot. Pour 6–8 Oz Of Boiling Water Over Tea Leaves And Decant Immediately. Do Not Remove The Tea Leaves From The Teapot. Steep #2 And #3: Pour 6–8 Oz Of Boiling Water Over Tea Leaves And Immediately Decant. After Steep #3: Add 10 Seconds To Each Additional Steeping Until The Flavor Fades. Note: Expect To Infuse The Same Tea Leaves 7-8 Times, A Result Of A High-Quality Wuyi Oolong.

Fun Fact: The Daoist Deity’S Name Is Taishang Laojun. LAo Jun Mei Is Also Known As Xian Cha (仙茶), Meaning “Tea Of The Immortals.”

Similar Teas: Zheng Shan Xiao Zhong Black, Qilan Tea Oolong