Origin: Guangdong, China

This tea is also known as "Milk Oolong" (Nai Xiang) because of its creamy, smooth, and easy taste. It is mid-oxidized and tightly rolled in a ball style which lends itself to many, many infusions. This batch is very buttery and fragrant.

Brewing: water 6 oz. 195F / leaves - generous teaspoon / steeping - 1-2 mins. Hint: Best brewed in a gaiwan doing multiple short infusions. Give the tea a quick rinse before brewing to 'wake up' the leaves.