Taiwan Silver Tips

$ 13.20 

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The leaves of this darkly oxidized oolong are twisted lengthwise.  A complex oolong with upfront notes of orchid, baked apricot, and toasted barley and a mouth-watering finish.  A favorite of the Queen of England.

  • How to Steep
  • Product Details
  • Fun Facts
  • Pairing Suggestions
  • Ingredients
  • 3 heaping tsp per 8 oz of water, 195°F, 3-5 min.

    When using a Yixing tea pot or a Gaiwan, use two to three times as much tea and steep same tea leaves (between 30 sec and 2 min) multiple times until the flavor fades.

    • Hand-plucked, hand-made in a mild and rainy climate
    • Produced within the natural habitat of a small insect known as the Emerald Leafhopper
    • These leafhoppers or aphids readily eat tea leaves despite the caffeine which deters most other insects
    • The tea plants quickly respond to the attack, producing previously dormant flavor compounds which deter the leafhopper bites. Marvelously, these new flavor compounds give this oolong a flavor profile unlike any other, and it is delicious
    • This tea cannot be produced with pesticides which might kill the leafhoppers
    • This tea has many names: Oriental Beauty, Eastern Beauty, Formosa Oolong, Dong Fang Meiren, Champagne Oolong and Bai Hao.
    • This tea is sometimes called Pong Fong or "Bragging Tea" because of the exorbitant prices these teas commanded.
    • Swiss or Gouda cheese
    • Fresh, baked or grilled apricots or peaches
    • Scallops, shrimp, lobster, Dover sole or any buttery fish
    • Pork with roasted apricots or peaches
    • Peach ice cream
    • Rice pudding
  • Taiwan oolong tea: 100%

  • Jade Goddess, Wuyi Rock Oolong, Dan Cong Feng Huang, Blue Pebbles

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