Light Roast Oolong

We’ve taken the finest high mountain green oolong, made from QingXing leaf, and gradually roasted it in small intervals to create a light roast worthy of your collection. A well-crafted light roast will often have two stages; the initial steep will have the spicy complexity of a roast, and the later brews will become more akin to a green oolong, fruity and slightly floral.  Unique, delightfully surprising, difficult to master, all apt descriptions of a proper light roast oolong. The leaf is a deep forest green, tinged with autumn’s colors.  A sweet and inviting scent of honey and rose permeate the dry aroma.  Baking spices will dominate the first few cups, a nasal cinnamon flavor most prominent with a mellow honey richness in the aftertaste.  Beyond the third cup, the spiciness will segue into tropical fruitiness, pineapple and grapefruit. Steeping Instructions: Prepare 3 grams of tea leaf (slightly less than a teaspoon) per 100ml of water(about half a cup). For the first two steeps, 9