Tiny leaf hoppers dance among the tea bushes in northern Taiwan each summer. They bite the tea leaves causing a chemical reaction in the plants. This reaction creates a unique flavor in the tea. Without the tiny leaf hopper, there would not be White Tip Oolong.
This tea is bulky so be generous with the leaves to fully appreciate its character. A yixing pot (small pot) or gaiwan comes in handy for brewing multiple infusions. First rinse the leaves for 30 seconds in hot water to prepare them for brewing. Brew the first infusion for 4 minutes, subsequent infusions for less than 1 minute. Always pour out all the tea completely after each infusion.
Unique honey flavor
High in antioxidants
Good for multiple infusions
Liquor: coppery brown
Steep: 4 minutes first infusion, 1 minute thereafter