emerging to balance the chocolatey bitterness

who’s aware of the crazy wonders that can be produced by the pressure

GABA tea can be enjoyed hot or cold

and just the right amount of astringency

and savor the evolving flavors over time by sampling a brew every few months

hani 2007 oolong_yancha emerging to balance the chocolateyFor lovers of complex aged Shengs. Take the leaves from proper Gushu trees, estimated to be over 800 years old. Add the expertise of a medical doctor from the Tea and Health Research Institute at Central South University (), along with the centuries old tea tradition of the Hani people. Let them craft the tea in their Hani Ancient Tea Factory (), and then allow it to age and mellow in Hong Kongsince 2007, in this case. What you get is a true