Heavily oxidized oolong from Hsinchu County, Taiwan. An incredible tea created from the symbiosis of the green leaf-hopper and the tea leaves it feasts on. The leaves produce an enzyme to attract natural predators of the insect creating a honey-aroma and delicious flavor impossible to find any other way. We are glad to finally have an amazing version of this tea in our collection. Don't worry, no leaf hoppers were harmed in this tea's production!
Tasting notes: honey, cardemon, pluot, citrus, muscatel grapes
Brewing Guidelines: Gaiwan/Yixing fill vessel 1/3 full of dry tea leaf. Use 195° spring water, rinse leaves. 1st and 2ndinfusions: 30 seconds. Teapot/mug use 1 tablespoon of leaf per 8oz of 195° water. Rinse leaves. Steep for 2 minutes. Add 1 minute to each additional infusion.