Named after a Daoist deity, this artisan oolong, which has the shape of its namesake's eyebrows, is roasted three times. With upfront notes of toasted chestnuts and a juicy finish of dried apricot, this tea should be shared with friends who appreciate complex flavor adventures.

Tea Type or Tisane | Flavors: Oolong (Cultivar: Xingcun Ziaoshon) | roasted almonds. dried apricot, balanced minerality, lingering, juicy aftertaste

Tea Tips: A dark but velvety-smooth oolong. Drink without milk or sugar. To fully enjoy the flavors of this tea, use the "Gong Fu Cha" steeping instructions below.  

Ingredients: 70% oxidized China oolong tea, Fujian Province's Wuyi Mountains 

How to Steep: To experience the extraordinary flavors of this artisan tea, use the following steps. Steep #1: Empty 8 g packet of tea into a small teapot. Pour 6–8 oz of boiling water over tea leaves and decant immediately. Do not remove the tea leaves from the teapot. Steep #2 and #3:  Pour 6–8 oz of boiling water over tea leaves and immediately decant. After Steep #3: Add 10 seconds to each additional steeping until the flavor fades. NOTE: Expect to infuse the same tea leaves 7-8 times, a result of a high-quality Wuyi oolong.

Fun Fact: The Daoist deity's name is Taishang Laojun. Lao Jun Mei is also known as Xian Cha (仙茶), meaning “tea of the immortals.” 

Similar Teas: Zheng Shan Xiao Zhong black, Qilan Tea oolong