Oxidized to 60%. Cultivated at an altitude of 300 to 400 meters, on Wuji Mountain, Fujian Province in China. Spring tea of great quality. The 60% oxidized leaves are roasted and twisted. They give an amber liqueur, with a strong taste, full-bodied and round with a floral length. What distinguishes this tea is the size of its leaves which are large in comparison to other wulongs.