Our Orchid Oolong tea leaves are grown in the hilltops of Nantou Taiwan, often covered in clouds and mist and surrounded by fresh streams and the cool crisp air of the high mountains. The leaves are hand picked then basket tossed to create a semi-oxidized leaf. Once the cells in the leaves are broken they are left to soften in the sun for two hours, then rolled for 20 minutes. This bruises the leaves and brings the juice to the surface. The juice oxidizes when it makes contact with the mountain air, a process known as oxidization. The whole process lasts three hours, after which the leaves are quickly heated to stop the oxidization. After oxidization the leaves are rolled into kernels that wait to unfold when steeped in your pot. The special grade oolong leaves are 25-40% oxidized. It has a natural lilac flavor unique to its own and can be steeped multiple times, each time unlocking a unique flavor. The taste is full and smooth, with a fresh orchid finish.