Tea developed in Taiwan in 1980 and later grown in Fujian as well. Grown in Guangzhou Province, China, the leaves harvested in the spring and also throughout the year, are hand-picked and rolled tightly into beads.

Subjected to a high temperature, they develop a flavor with a unique character, milky, sweet, vanilla and floral, with light notes of caramel and no bitterness. Long and velvety.