With its many shades of green and brown, this leaf is only produced in the Taiwanese highlands. Stopping the fermentation process at the right moment leaves only the edges fermented, whereas the leaf centre remains green. The experienced masters who can do this reward us with the finest qualities. This quality has a fleshier and finer processed leaf than standard Oolongs. The cup shines brass-coloured. The infusion shows the blaze of colour with the differences between intense green and brown colours. The tea has a slight black tea character, pleasant sweetness and a slightly doughy note.