Some teas are designed to push the boundaries of our perceptions as to what tea is all about, or what an OB tea should be, in this case. Not all are successful as they often miss the point of being interesting in the cup! We stand behind Lot 1261 as being one that is worthy of our support and of your interest. The story of this tea is based far away from the traditional terroir of Hisinchu County that built its reputation around OB teas. We are in Nantou County, a few km away from our premises in fact, where the traditional OB tea making process is used to transform unique organic grown leaves into an equally unique tea. The leaves are from a sub-variety of the Si Ji Chun cultivar called Yin Long (silver dragon). It is essentially an improved strand of Is Ji Chun that was cloned and propagated by a group of local tea farmers in our community. One of its main quality is to propose a distinctive fruity taste that resembles Taiwan's emblematic plums with a honey-like sweet finish. This distinctive trait is particularly present in higher oxidized teas like this one, or the Organic Baguashan Red Oolong we also propose from the same garden and producer. This Yin Long OB was made from a fine picking of young leaves with a good concentration of buds and gently processed by hand into a finished product that is smooth and silky. The produced tea was then refined in our own premises where Yuwen our resident master has slow baked this lot to perfection. A good bouquet of fruits with a hint of rose entices the taste buds that will confirm the refreshing quench of marmalade-like citrus and sour plum notes with a subtle wild honey finish and hints of local wild cinnamon spiciness. Upon completion, Lot 1261 was submitted to test its conformity to EU standards in pesticide residue limits which it passed. We humbly think this is a promising tea and are quite eager to hear your comments.