This tea is from Hsinchu County, Taiwan. It was made in the “Bei Pu” Village, which is one of the famous villages for top quality Bai Hao Oolong. The tea makers in Bei Pu prefer to cultivate the Qing-Xing-Da-Mou tea tree, which is favored by experts as the best suited, traditional Bai-Hao Oolong tea tree varietal, but in recent years many farmers in Bei Pu start to use Qing Xing Oolong as well. We prefer the Qing Xing Da Mou selected tea this year.
Bei-Pu is a small village located in foothills about 100-200 meters above sea level. There is the E-Mei-Xi River that surrounds those hills and supports a well-irrigated and good environment for the tea trees. We chose this tea from “Bei-Pu” because it represents a unique, light fermentation style and gentle drying. The Bei-Pu traditional style of Bai Hao had been heavy fermented and roasted but in recent years the profile and local tastes have changed toward this unique, lightly fermented type of Bai Hao Oolong which has light fruity, sweet, acidic and flowery honey notes. This tea was made by hand picking tea on June 2, 2009 and was dried by a small electric baking machine at low temperature for light baking and delicate aroma preservation. 5.5 Kg of fresh leaf yielded 1 Kg of dried tea, which is the normal rate of Bai-Hao Oolong Tea.
Fill 75% of a porcelain guywan with tea. Use 190˚F water. Infuse the first infusion for 35 seconds, 2nd infusion for 20 seconds, the 3rd infusion 20 seconds and the 4th infusion for 2 minutes./ Ingredients: Oolong tea. / Origin: Hsinchu, Taiwan.