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. This classic oolong, which is often sold as Oriental Beauty today, has always deserved its fame. It is flamboyantly aromatic, its taste and perfume often reminiscent of ripe peaches but in any case more deliciously fruity than any other tea. 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 the leaves. The leaf colors result from high oxidation and the silver tips from the action of prized microscopic mites that may occasionally infest portions of a garden. Our Bai Hao (White Tip) Oolong has all the traditional notes of flowers and honey, and deep, rich flavors with no hint of bitterness.
PREPARATION: Imperial Bai Hao Oolong may be prepared in many ways, including regular teapot, individual gaiwans or gongfu style. We recommend 85～-95～C (185～-203～F) degree water and an infusion time of 2 to 3 minutes. May be resteeped several times by gradually increasing time and temperature.
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