Harvest Date: Summer 2024
Harvest Location: Emei Township, Hsinchu County, Taiwan
Cultivar: Qing Xin 
Production: 70-80% oxidised, non-roasted. Lightly curled strips
 
This exotic “Champagne of Tea” is probably the most fascinating of all the oolong teas. Its rich taste & sweet, smooth honey aroma gives it a unique flavor. Its processing is characterized by heavy oxidation (70% to 80%) and heavy withering (13% to 25%). The oxidation process is initiated before the leaves are plucked by nature’s assistance in the form of small insects biting the tender leaves. The plant in its defense releases enzymes which result in the characteristic honey aroma and taste of bug bitten teas.
 
 
 
 
Also known as: Dong Fang Mei Ren, Formosa oolong, Champagne oolong, Bai Hao Oolong, White tip Oolong, Eastern Beauty, Pong Fong Cha and Bai Mao Hou