شاي أولونغ الربيعي بزهور الفواكه

The Soybean Milk Irrigation Technology enriches the tea roots with plant-based high arginine, which helps the tea trees stay healthier, develop fatter leaves, and produce a floral aroma with a subtle soybean fragrance. This method enhances the tea's taste and overall quality.

For the best flavor, brew 5 grams of Floral Oolong tea with 100 milliliters of water at 100°C for 15-25 seconds. To enjoy its aroma fully, gently pour over the leaves, and savor the floral and sweet pear notes. Cold brewing with mineral water over 2-8 hours is also recommended for a rich, clear taste.

Floral Oolong from Yongfu Town is distinguished by its unique cultivation method, the Qing Xin cultivar, and special irrigation with soybean milk, which imparts a floral, lightly oxidized profile. Its hemispherical shape, dark green oily color, and elegant aroma make it a truly exceptional oolong tea.

Floral Oolong Spring Tea is uniquely cultivated using the Qing Xin cultivar and features a light oxidation process that highlights its floral and sweet pear notes, complemented by a smooth creamy texture.

The soybean milk irrigation delivers high arginine-rich plant-based nutrients to the tea trees, making them healthier and producing tea with a more pronounced aroma and flavor, including a subtle soybean fragrance.

For hot brewing, use 5 grams of tea with 100 milliliters of water at 100°C, steeping for 15-25 seconds. For cold brewing, use the same amount of tea with 250 ml of mineral water and boiling water, brewing for 2-8 hours for a rich, clear, and flavorful brew.

This tea originates from Yongfu Town, Zhangping in Fujian, at an elevation of 850 to 1100 meters, known for its ideal climate and environment for premium oolong cultivation.

Store the tea in a sealed, refrigerated, and moisture-proof vacuum container, away from humidity and strong odors, to preserve its delicate aroma and flavor.