Fall is here, and I just brought Golden Buddha Oolong back into inventory. This Wuyi Oolong, also known as Jing Fo, is a relatively new cultivar. It brews into a light amber cup with toasty notes of caramel and cinnamon, and it's one of my favorite teas. I had it in stock last year, and unfortunately, the price on many of the Wuyi Oolongs (as well as some other popular teas) increased significantly over the past year. I tried to stay away, but customers continued to request it, and I missed it too much myself. So Golden Buddha is back!
Wednesday, September 23, 2009
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