Both ingredients of this tea, the Jinxuan Oolong as well as the leaves of the Nuo Mi Chiang plant (bot. Strobilanthes Nivea Craib) come from the mountainous region Chiang Rai in Northern Thailand. According to tradition, 90% of tea is blended with 10% of herbs, while the tea leaves were previously oxidized for approximately 8 hours. Together, they are then fermented again for another 16 hours. As a result, you receive a pleasantly mellow tea with an incomparable, intense scent and taste of cooked rice.
Caffeine Content: Medium
Country of Origin: Thailand
Ingredients: half-fermented tea*, Nuo Mi Chiang leaves*, * from organic cultivation
Preparation: Brew 1 heaping teaspoon with 8 ounces of water at 176-194 F for 2-3 minutes.
***note the tea leaves can be steeped more than once.