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From one of the highest located growing regions of the world we would like to introduce this unusual Darjeeling Oolong with a typical first flush character! Gopal is the name of a man who, according to the Hindu mythology, was highly appreciated by the gods. Dhara means "flowing and pure spring water". Excellently worked, slightly open, curly leaves with large parts of silvery-white leaf tips and darker, fully fermented leaf portions. This excellent tea pleases with its soft and at the same time lively and highly-aromatic taste experience and has a nutty aftertaste.
An absolute rarity from one of the top plantations within Darjeeling. The leaves for this tea are from Chinese trees and are thoroughly plucked in very small quantities and processed in a very special manner. The light bronze-colored infusion, the very flowery flavor and its extremely mild,fully aromatic taste impart an unmistakable character to this tea and treat fastidious tea connoisseurs to a real pleasure. The large, open Oolong leaf with many slightly different wood colours and the longish silvery tips leave no wishes unfulfilled.
The Moragalla Estate is located close to the ocean in the south of the island at an altitude of only 60 m. The resulting elevated salt level in the soil is absorbed by the tea shrubs and forms an important component of the production of this very special quality. More mature as well as younger leaves and always “three or two leaves and a bud” are plucked for the production. Throughout the entire chain of manufacturing, it is carefully ensured that the leaves are not cut into pieces, but only broken in themselves. Thereby, a so-called natural oxidation is achieved during the fermentation process. Result: the black, long, open leaf yields a brass-coloured cup with a slightly roasted note and malty aromas, which surround the overall aromatic character of this tea.
The city of Bao Loc is located in the Lam Dong province in the highlands of Southern Vietnam. In its surroundings excellent green Oolong varieties are produced using ancient Taiwanese methods. The freshly picked tealeaves are first laid out on cloth to be dried in the sun under the open sky. Then, they are rolled in cylindrical bamboo baskets till they get crushed which starts the fermenting. After reaching the desired level of fermentation, the tea is dried using low temperatures. The glowing green cup has a flowery scent and caresses everyone's taste buds with its flowery, sweet flavour.
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