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. Start with two heaping teaspoons per cup. A yixing 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 1 minute. Pour off all liquid after every infusion.
This tea is bulky so be generous with the leaves to fully appreciate its character. A 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 3 minutes, subsequent infusions for less than 1 minute. Always completely pouring out all the tea after each infusion.
Unique honey flavor
High in antioxidants
Good for multiple infusions
Liquor: coppery brown
Steep: 4 minutes first infusion, 1 minute thereafter
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I am reminded of the natural antibacterial and antiviral properties of tea given the news of coronavirus. These health benefits have been demonstrated for centuries first as folk medicine and by science for several decades now. As one study noted, when modern medicine and tea can work together, the patient is usually better off.