Dragon Claw is a robust, summer-picked oolong tea that is best described using the Nepalese tribal expression, “Mio Kulang,” which means dragon or eagle claws. It is highly oxidized, which gives it a deep brown liquor with notes of candied hazelnuts, nutmeg, and apricot jam. As the tea is steeped and enjoyed, notes of brown sugar and toasted walnut develop.
Cultivated during the summer flush, the tea is plucked at the beginning of the harvest when the leaves are dark green. Processing begins with mechanical rolling and shaping, which gently bruises the leaves and darkens the color, and indicates that its oxidation (60%) is complete. Its deep color reveals a surprisingly golden cup, with a rich-tasting amber cup.
One heaping teaspoon of tea per 8 ounce cup. Cool boiling water for 2 minutes, then steep tea 2 - 3 minutes. Additional Steeping: One steeping for 2 - 3 minutes.