Since first exported to the West in 1869, Formosa Oolong is what Taiwan's Bai Hao was called for over a century before the names "Taiwan" or "Bai Hao" were ever heard of in the West. Taiwan's classic "Formosa Oolong," which is often marketed as "Oriental Beauty" or "Champagne Oolong" today, has always deserved its fame. It is flamboyantly aromatic, in taste and perfume often reminiscent of ripe peaches but in any case more deliciously fruity than any other tea you will find.

Traditionally defined by a crisp, open bold leaf, mostly reddish-brown, the very best and rarest may be distinguished by silver tips and edges on some of the leaf. The varied leaf colors result from high oxidation and the silver tips result from prized insects that may occasionally bless portions of a garden with an infestation. Our Bai Hao (White Tip) Oolong has all the traditional reddish liquor, notes of flowers and honey, and deep, rich flavors with no hint of bitterness. No peaks, no bites--just the pure pleasure of a superb example of one of the world most extraordinary teas.

PREPARATION:

Imperial Bai Hao Oolong may be prepared in many ways, including regular teapot, individual gaiwans or gongfu style. We recommend near boiling water and an infusion time of 2 to 3 minutes for full intensity. May be re-steeped several times by gradually increasing time and temperature.