Marked by the saline humidity of the cliff-lined Pacific coasts of Eastern Taiwan, this tea grows at altitudes of 400 to 500 metres in an environment shrouded in mist, which dims the strength of the sun’s rays and intensifies the essential oils in the leaves. Best harvested in the summer and autumn months the small, dark, rolled leaves infuse into a glistening burnt orange coloured cup. The most highly oxidized of all blue teas, the Grand Oolong boasts a strong, oaky aroma, a delicate, floral flavour accented by notes of pine cone and sap, and a crisp, dry aftertaste that hints of freshly cut apples and honey.