A high mountain red tea. Originally intended to be harvested as an Alishan Oolong, an extended rainy season called for a later harvest. As such, tea master Fu Chen rose to the challenge by plucking this yield a little bit later in the season and carrying the oxidation process into the red zone! The result–an incredibly dimensional red tea that boasts the cacao notes of its genre, along with supporting vestiges of Alishan oolong spiciness. The liquor evokes autumnal oriole plumage, retaining a clear and luminous body throughout. Each successive steep reveals a warming side-of-tongue linger with copper accents and balanced astringency. We’re curious to hear if you detect a sharpening of your senses after sipping a few chabei of this beauty. Share with us your tasting notes!