Sticky Rice Oolong

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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 No rthern 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. Ingredients Ingredients: Oolong (semi-fermented tea), Nuo Mi Chiang leaves. Show more