This low fermentation Oolong tea of about 30% comes from a fine harvest, mixed with Nuo Mi Xiang a local plant from Northern Thailand in the Doi Mae Salong Mountains, (commonly used in Thai cuisine).
The latter is added to the tea leaves before oxidation, which gives this tea a floral aroma then reminiscent of the flavor of sticky rice.
Infusion reveals a pastel green liqueur.
An excellent beverage to accompany an evening meal.
- 30 seconds in a gaiwan or 5 to 7 min in a classic teapot