#618 Cultivated in the Tai Tung region in eastern Taiwan (formerly Formosa), Dark Pearl belongs to those oolongs that are oxidized longer. The excellent climatic conditions—with over-rich rainfalls and plenty of sunshine—form the ideal preconditions for this exquisite tea. The leaves are plucked carefully by hand and shaped into pearl form, again by hand, after withering. The glowing amber cup releases a highly aromatic scent of tropical fruits, the flavor notes of which you will detect again on your palate.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8 oz cup of filtered, boiling water. Allow to brew 2–3 min.