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An oolong with a heritage, and a round, full-bodied flavor: this Taiwanese tea hails from seeds that were originally brought from the Wuyi Mountain area in Fujian, China, during the Qing Dynasty. Planted around Ming Jian Township in northern Taiwan, this old cultivar is suited to more oxidation and longer roasting during processing, and it’s coming back in favor amongst the greenish, highly fragrant oolongs that the region is now known for. When steeped, the tightly balled leaves open with rich aromas of brown sugar, tropical fruit and peanut shell. Through subsequent infusions, the flavor balances shifts: light fruitiness gives way to a pleasant caramel roastiness. As the liquor cools, it’s reminiscent of a Wuyi oolong, but maintains a tropical note characteristic of Taiwanese oolongs. If you’re a fan of the white flower profile of Nantou Four Seasons, try this for a deeper sweetness—think a floral-infused dark honey drizzled over grilled pineapple. Country: TaiwanTasting Notes: creme brulée, apricot, sandalwood Approximately three servings -- 200º F 3-5 grams, 2-3 minute steep ⅓ full, 10-20 second steep