qian liang cha 2013 oolong_taiwan makes the astringency addictive

makes the astringency addictive

as if barely containing an eagerness to dispense the tea within

Its light build carries like an accessory worn on the hand

It is from this environment that one can expect a multifaceted flavor profile in the cup

with quality mao cha pressed into a very thin wafer

qian liang cha 2013 oolong_taiwan makes the astringency addictiveAn alluring portrayal of reclusion, this hei cha tucked away since 2013 has developed unique qualities worthy of discovery. Undressing the compressed tea, a buoyant perfume of pond lilies and watermelon arises from the wrapping paper, a surprising contrast to the unshapely brown matter that has seen ten years of decomposition. For the transformation, mao cha is steamed and packed tightly into cylindrical baskets between layers of reed leaves and palm