Long-Jing
The cultivar used here is originally an oolong cultivar, although these days mostly used for green tea production. The leaves grow larger and a deeper green. During processing the leaves are pan heated in large woks and repeatedly hand-pressed to achieve their characteristic flattened shape. As well as halting oxidation, this method also brings out a rich nutty profile. To truly enjoy all the subtle flavors of this tea, we recommend drinking it moderately hot.
