Spring harvest of purple tea leafs growing on high elevated plantations (around 2000m.alt) on Wuliang mountain and processed as black ( red ) tea by "ti xiang" technique , or as called Fujian style. High temp. roast for short time at the end of processing gives tea unique chocolate aroma and so the taste note. We also have the exactly same tea made by sun dried technique , which is rather fruity
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|Type||Black ( red ) Tea|
|Origin||Wu Liang Shan|
|Tea Material||Bush tea ( Tai Di Cha )|
|Altitude ( m )||2200|
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