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Keep it in the sealed pouch or tin, away from light, heat and strong smells. Stored well, the leaf holds its floral character for a long time.

The pearls are the same high-mountain leaf tightly rolled into balls; they unfurl gradually over many steeps. The loose leaf opens more readily for a quicker, everyday brew.

The leaves are patient — a single portion often gives six or more cups. Steep the first infusion briefly, then add a little time with each round as the flavour unfolds.

Use about a teaspoon of leaves with water that has boiled and cooled slightly. Short steep for the first cup, then lengthen each round. A small gaiwan or pot is ideal.

Floral and creamy — a soft orchid-like scent over a smooth, sweet body, with a long, gentle finish. The character deepens with each re-steep.

Grown above 1,000 m, the leaves develop slowly in the cool, misty air and build a richer, sweeter, more floral character. That is what gives this oolong its creamy, soft note.