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Taichung, Formosa | 2024
More than 85% oxidised, almost like Hong Cha (a.k.a. Black tea), this batch was roasted by traditional method, that is, with charcoal. It is so skillfully roasted that it does not bare too much charcoal aroma, which might sometimes prevent one from enjoying the original flavor the tea offers. Great taste comparing material with the other Hong Oolong made with modern technique!!
