2016 Dong Ding Oolong

This Taiwanese oolong tea was picked during autumn 2016.  It was hand bruised and wilted to around 40% oxidation, medium roasted, and hand rolled by Master Su.  While being roasted 6 separate times, the first few electronically, the final were roasted traditionally over charcoal to deepen and improve the flavor.  The leaves are mainly all whole leaves, with a 2-3 leaf per stem ratio.  With a fresh, smooth flavor, rich texture, and light aroma, with a long sweet after taste(or hui gan – which is typically found in pu erh teas).