This lauded Taiwanese oolong, frequently known as Peng Feng Cha ('braggart's tea') or Bai Hao Oolong, is legendary in reputation, despite only having developed within the last century. The terpenes in the growing leaves provoked by the bites of leafhoppers are enhanced by careful oxidation to create a resinous, almost piney aroma and honeyed sweetness. This tea enhances the characteristic profile with a little yeasty, woody spice recalling white tea and the soft tang of goji berries.
For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.
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