Taiwan Silver Tips
This variant is currently sold out
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
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%