15% oxidized. Cultivated in the Anxi region in the province of Fujian in China, this tea resembles a Ti Kuan Yin.
The whole, very dark, rolled leaves are fermented (11 to 15%) and unfold beautifully in the cup. Its sweetness and herbaceous delicacy make it very thirst-quenching. The clear liquor, with sweet and fruity notes, facilitates digestion.
It remains one of the predominant wulong in China because of its taste and its very affordable price. To be enjoyed at the end of a meal.