Sticky Rice
#869 Both ingredients of this unique tea—Jinxuan oolong tea leaves and the leaves of the Nuo Mi Chiang plant (Strobilanthes nivea Craib)—come from Chiang Rai, a mountainous region in northern Thailand. According to tradition, a blend of 90% tea leaves (that had been oxidized for around 8 hours) and 10% herb leaves are oxidized together for 16 hours. This results in a pleasantly mellow tea with an incomparable, intense aroma and the flavor of cooked rice.
50-g bag
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8 oz cup of filtered water, either boiling or boiled and cooled to 90°C/194°F. Allow to brew 2 min.
Oolong Classic, Premium
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Sticky Rice
Sticky Rice
#869 Both ingredients of this unique tea—Jinxuan oolong tea leaves and the leaves of the Nuo Mi Chiang plant (Strobilanthes nivea Craib)—come from Chiang Rai, a mountainous region in northern Thailand. According to tradition, a blend of 90% tea leaves (that had been oxidized for around 8 hours) and 10% herb leaves are oxidized together for 16 hours. This results in a pleasantly mellow tea with an incomparable, intense aroma and the flavor of cooked rice.
50-g bag
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8 oz cup of filtered water, either boiling or boiled and cooled to 90°C/194°F. Allow to brew 2 min.
Oolong Classic, Premium
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
#869 Both ingredients of this unique tea—Jinxuan oolong tea leaves and the leaves of the Nuo Mi Chiang plant (Strobilanthes nivea Craib)—come from Chiang Rai, a mountainous region in northern Thailand. According to tradition, a blend of 90% tea leaves (that had been oxidized for around 8 hours) and 10% herb leaves are oxidized together for 16 hours. This results in a pleasantly mellow tea with an incomparable, intense aroma and the flavor of cooked rice.
50-g bag
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8 oz cup of filtered water, either boiling or boiled and cooled to 90°C/194°F. Allow to brew 2 min.
Oolong Classic, Premium
