Sticky Rice

#869  Both ingredients of this unique tea—Jinxuan oolong tea leaves and the leaves of the Nuo Mi Chiang plant (Strobilanthes nivea Craib)—come from Chiang Rai, a mountainous region in northern Thailand. According to tradition, a blend of 90% tea leaves (that had been oxidized for around 8 hours) and 10% herb leaves are oxidized together for 16 hours. This results in a pleasantly mellow tea with an incomparable, intense aroma and the flavor of cooked rice. 50-g bag Preparation: 3 g tea leaves (1 heaping teaspoon) per 8 oz cup of filtered water, either boiling or boiled and cooled to 90°C/194°F. Allow to brew 2 min. Oolong Classic, Premium