Cinnamon Tung Ting Formosa oolong

The  Tung Ting oolong from Nantou District in the Taiwanese highlands forms the base of this speciality. The already fermented tea leaves are blended in roughly equal amounts with the cinnamon pieces and then carefully warmed in tiered driers at very low temperatures. This blend is then set aside for about a week so that the ingredients may "rest" before the cinnamon pieces are sieved out again. The final product is a very aromatic, smooth  tea, light cinnamon note.