Bug Bitten This “bug bitten” Red Oolong variety is produced when leaf hoppers feed on the young bud tips and leaves of the cultivar during the summer months. The live-oxidisation due to the injured leaves, together with the plants natural reaction produces an enzymic cascade which yields a distinct flavour profile.
Origin Lai Châu
Tasting Notes Yields a vibrant copper coloured liquor scented like dust after rain. Initial tasting notes of rich muscatel and lychee evolves into a slightly mineral and woody finish.
Preparation: Place 4grams of tea into tea vessel. Gently pour 50ml 85° water and quickly pour away. This first rinse is an optional step which washes away any particulates that remain on the leaves. Gently pour 250ml water and rest for 4 minutes. Repeat for up to 4 infusions with longer brews for each successive infusion.
Packaging Available in a Resealable Pouch or Miron Violetglass Jar, a unique biophotonic glass which retains potency by protecting the tea from the harmful effects of light. We recommend purchasing your first unit in the jar and refilling with the resealable pouch.