Oolong ,Early Grey and Golden Tips (250gms each)

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OOLONG teas are a traditional semi-oxidized Chinese tea (Camellia sinensis) produced through a process including withering the plant under strong sun and oxidation before curling and twisting.Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties. The degree of oxidation, which varies according to the chosen duration of time before firing, can range from 8 to 85%, depending on the variety and production style. Oolong is especially popular in south China and among ethnic Chinese in Southeast Asia as is the Fujian preparation process known as the Gongfu tea ceremony.

Neither a black tea nor a green tea it falls into its own category of tea but owns the black tea traits which is partially oxidized. Rolling is an important aspect of oolong processing that alters the appearance, color and aroma of the final tea leaves. Different styles of oolong tea can vary widely in flavor. They can be sweet and fruity with honey aromas, or woody and thick with roasted aromas, or green and fresh with complex aromas.

Earl Grey tea is a tea blend which has been flavored with oil of bergamot. The rind's fragrant oil is added to black tea to give Earl Grey its unique taste. Traditionally, Earl Grey was made from black teas such as Chinese keemun, and therefore intended to be served without milk. However, tea companies have since begun to offer Earl Grey made from stronger teas such as Ceylons, which are better suited to the addition of milk or cream. Some blend the tea with lapsang souchongtea which lends a smoky character.A 2010 survey found that a significant number of people in the United Kingdom associate drinking Earl Grey tea with being middle class.

The hand-picked Golden tips are a rare clone of the Camellia sinensis plant grown at an elevation of 6000m. The picked leaf supposed to unfold naturally in the tropical sun Rare and valuable golden buds with a honeyed and mellow flavor.At origin,tea farmers in China realized that the tea tips were the sweetest part of the tea leaf—the tea plants store all of the nutrients over the winter, so in the spring, the nutrients are pushed out in the first tea tips.

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