During the heyday of Taiwanese tea exports, “Formosa Tea” or “Taiwanese oolong” all referred to oriental beauty, also called “champagne oolong” or Bai Hao (“White Tip”) oolong. Every summer, the young buds of the trees attract many small green leafhoppers that chew on its tips. In reaction to being bitten by the insects, the trees send out protective chemicals to the buds to make the leafhoppers stop biting. While bitter to the insects, once processed, the chemicals imbue the tea with a sweet honey fragrance. After the tea is made, the white delicate white curled tips also become visually pronounced, completing the leaves’ lively quintet of colors: red, yellow, white, brown, and green. The broth brews to a beautiful golden, amber hue. Like its colorful yet delicate appearance, the broth is layered and wonderfully rich in fruit and honey tones, while remaining elegant and delicate. It is recommended to brew this tea at a lower temperature because of the delicate tea buds.
