Coppery in the cup and light on the tongue, this Taiwanese oolong pairs twisted whole leaves with real orange blossoms and natural flavouring rather than relying on the base leaf alone for its scent. The result leans sweet and citrusy, with the flowers giving it a lifted, perfumed edge that plain oolong doesn't have, and the finish stays clean rather than lingering. Alongside the orange blossom you'll pick up honey, lemon and a faint coffee note underneath the fruit — an unusual combination that keeps each cup interesting rather than one-note.
Oolong itself sits between green and black tea in oxidation, and this style is sometimes called Chinese Restaurant Tea, a nickname that points to its long association with settling the stomach after a meal, though that's folk use rather than anything to take as medical fact. Brew it with water cooled to around 90°C and give it about three minutes to steep — long enough to draw out the honeyed depth without pushing the leaves into bitterness. Most people drink it plain, letting the blossom and citrus notes carry the cup, though a little lemon or honey stirred in won't fight the existing flavour since both are already part of the profile. It works equally well as a slow afternoon pour or something brewed fresh to order and drunk while still warm, and it holds up to a second steep if you want to stretch the leaves further.
