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A vibrant, jade-coloured and full-bodied, with just a hint of sweetness. Its unique Oishitaen shading method increases the amino acid L-Theanine, producing savoury umami notes and very little bitterness in the leaves.

This yellow-emerald Oolong tea offers soft floral notes and just a touch of honey. Tieguanyin’s leaves are sun-withered and left overnight, then pan-fired to halt oxidation. The still-warm leaves are semi-rolled into balls and baked, resulting in a fine semi-oxidised loose leaf tea, classified in between the green and black tea categories.