Origin: Taiwan

Leafhopper Bitten Oolong is a hand-crafted, Taiwan competition oolong tea that is prized for its beautifully deep amber color and soft, muscatel-sweet taste. Made by picking the bud and first two leaves, this tea has a wonderful floral-fruity aroma and notes of honey and apricots.

Bai Hao Oolong leaves are created when small, green leafhoppers that thrive only in warm and pollution-free environments, suck the juices of tea leaves, buds and stems. Terpenes are released in the bitten leaves, which create a honey-like taste. To encourage the presence of green leafhoppers, the tea bushes are grown in warmer, lower altitudes of 300 to 800 meters, in unpolluted areas between the mountains and plains with an abundance of moisture and sunshine. Due to the warm weather, only 40% of the tea leaves can be harvested and the rest are lost to the intense summer heat. This produces prized yield and has made authentic Leafhopper Bitten Oolong a tea highly sought after by connoisseurs.

To make Bai Hao Oolong, the tea leaves are dried longer under the sun due to its high moisture content. Following a precise process, they are intensely sun-baked  to 80% oxidation, in the process intensifying their sweet, woody and rich flavor. The wet leaves are beautiful to look at, forming a beautiful kaleidoscope of purple to reddish autumn colors. This tea is both wonderful on its own or paired with desserts.

Tasting Notes:
– Full bodied
– 80% Oxidation
– 40% Roasted
– Honey, Peach, Lychee, Ripened Fruit

How to Brew:

Place a teabag or 1-2 teaspoons into a mug & pour 220ml of simmering water. Steep for 3 – 5 min & enjoy. Good for multiple brews 

Origin: Taiwan

Our Golden Daylily Oolong is 100% authentic from the high mountains of Taiwan. It is sourced by a tea grower who has won first prize in the most prestigious competition in Taiwan: the Nantou County Tea Trade Association’s Jin Xuan Dong Ding Oolong Tea Competition. Also known as “milk oolong”, it is light and flowery with a subtle buttery creaminess that drinkers describe as comparable to milk. While many commercial “Golden Daylily Oolongs” are created by adding artificial flavors, our Jin Xuan Oolong attains its buttery taste through a highly skilled, precise roasting process handled only by the most experienced Tea Artisans.

To make Golden Daylily Oolong, raw leaves are harvested manually by farmers who pick only the top leaves with one bud. Picking is done during autumn and spring, when the tea leaves are at their sweetest and fleshiest due to the strong sunshine and cool morning mists. The leaves are then sun-withered and fermented for one night, after which they are pan-roasted at varying temperatures while being rolled into pearls. The end result is a tea leaf with a buttery aroma, its refinement depending largely on the skill of the Master Tea Artisan.

Golden Daylily Oolong brews into a yellow-green liquor with aromatic notes of sweet nectarines and buttered greens. Enjoy a unique tea experience using lower water temperatures to bring out its creamy notes, with hotter water temperatures releasing more floral notes.

Tasting Notes:
– Light-bodied
– Buttery, Fruity Citrus
– 20% Oxidation
– 20% Roasted

How to Brew:
Place a teabag or 1-2 teaspoons into a mug & pour 220ml of simmering water. Steep for 3 – 5 min & enjoy. Good for multiple brews