Both ingredients used for this, the Jinxuan Oolong as well as the leaves of the Nuo Mi Chiang plant (bot. Strobilanthes Nivea Craib), come from the mountainous region of Chiang Rai in northern Thailand. Traditionally, 90% tea is always mixed with 10% herbs, whereby the tea leaves are first oxidised for about 8 hours, and then spend another 16 hours in the fermentation room together with the herbal portion. The result is a pleasantly sweet tea with a distinctive, intense aroma and flavour of cooked rice.
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