This is a special one, and the favorite of our friend who owns this garden. It is also viewed as a 'waste' of good tea by many. Not because it tastes bad, but because the market for this tea is much smaller than its greener siblings!
Every year our friend takes one day's harvest and oxidizes it much, much more than the traditional Pear Mountain Oolongs. He then ages it for 6 months before sending it to an expert charcoal roaster in the Dong Ding area for a special smoke-less medium roast.
The tea that is created is rare and unique. Light upfront roast turns into sweet dark red fruit before a sweet caramel finish, all with the thick mouthfeel of a spring Pear Mountain Oolong. It isn't for everyone, but if that flavor profile is something you enjoy, you will enjoy this one!