This famously sweet and fruity Taiwanese oolong is also known as Bai Hao oolong, Champagne oolong and Formosa oolong. The tea acquires its specific sweet flavour due to an insect biting the tea leaves and causing uneven oxidation as well as changes in the chemical composition of the leaves. This is one of the most aromatic and fragrant Taiwanese teas.
Origin: Hsin Chu, Taiwan
Picking: Bud and a leaf
Energy: Neutral
Flavour: Very aromatic and fruity, honey sweetness and notes of fresh berries and prunes
| Brewing guidelines | |
| Teaware | Porcelain teaware |
| Gong Fu brewing | 3g of leaves for 120ml water, multiple infusions @ 90C. No rinsing is needed, start with 30 second infusion and increase as required. |