High Mountain Charcoal Roast (previous called "High Mountain Symphony") is made from tea trees grown in Taiwan’s ChiLai mountain at an elevation of 2000 meters (6500 feet). The hand-plucked tea leaves were oxidized to 30%, then charcoal roasted over several weeks to coax the complex symphony of aroma and taste from the tea leaves.
The steeped tea releases a floral/fruity fragrance. It tastes robust and charcoal roasted. The tea is full-bodied and complex - as if you were enjoying a taste symphony. After sipping the tea, a pleasant sweetness lingers at the back of your throat.
This tea boasts a unique complexity of flavor distinct amongst Tung Ting oolong because it utilizes the traditional Tung Ting tea-making process on delicate high mountain tea leaves.
Shape: Rolled balls