This Taiwanese oolong tea was hand bruised and wilted to around 40% oxidation, medium roasted, and hand rolled. While being roasted 6 separate times, the first few in an oven, the final were roasted traditionally over charcoal to deepen and improve the flavor. The leaves are mainly all whole leaves, with a 2-3 leaf per stem ratio. With a fresh, smooth flavor, rich texture, and light aroma, with a long sweet after taste(or hui gan - which is typically found in puer teas).