This classic tea from the mountains of central Taiwan is sweet, fruity, and floral in layers. This is a mid oxidized oolong, meaning it is a little darker and slightly toasty. Each infusion goes deeper into ripe fruit.

Brewing: water 6 oz. 195F / leaves - generous teaspoon / steeping - 1-2 mins. Hint: Best brewed in a gaiwan doing multiple short infusions. Give the tea a quick rinse before brewing to 'wake up' the leaves.