Category: Chás Especiais
I usually drink straight oolong, but the 16-hour fermentation with the sticky rice herb makes this one surprisingly creamy and almost dessert-like without any added sweetener. Steeped it three times and the sweetness held up nicely each round.
The 8-hour oxidation really brings out a buttery smoothness, and the sweet sticky rice aroma is noticeable from the very first steep without being overpowering. I've been brewing it gongfu style and getting multiple lovely infusions out of a small amount. It’s become my go-to afternoon pick-me-up.
The 16-hour fermentation with the sticky rice herb really comes through in the aroma—it's like a warm, sweet hug in a cup. I brewed it twice and the second steep was just as smooth and flavorful. This one's going straight into my regular rotation.
