This Shangri- La tea is hand rolled, followed by brief and gentle mechanical rolling to give its fine twist. It is oxidized over 24 hours at 6500 feet elevation. The constant flow of cold mist supplied by nature at this altitude makes the oxidation process extremely slow, which allows gradual change of polyphenols to flavanoids (theaflavins and rubigins) to such an extent that they wind up almost equal in ratio. Once the quintessential hue and nose (flavor) are attained during this natural oxidation process, this tea is dried slowly and matured over time to perfection.
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