Bug Bitten This “bug bitten” Red Oolong variety is produced when leaf hoppers feed on the young leaves and stem of the cultivar during the summer months. The live-oxidisation due to the injured leaves and stem, together with the plants natural reaction produces an enzymic cascade which yields a distinct flavour profile.
Origin Mộc Châu
Tasting Notes A one bud two leaf bug bitten Red Oolong. After additional oxidation the leaves and stem are rolled into a tight ball. Yields a gold coloured liquor, sweetly mellow with tasting notes of honey and summer fruits and a toasty 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 of water and rest for 4 minutes. Repeat for up to 4 infusions with longer brews for each successive infusion.