A must-have for the tea aficionado; Champagne Oolong, or Bai Hou Oolong, is prized for its rarity, exquisite taste and aroma. Floral and nutty notes are well balanced in its infusion. In cultivation, the leaves of this unique oolong are bitten by the tea jassid, a native leaf hopper in the east. This natural process triggers oxidation, increasing the caffeine content, and gives the Champagne Oolong its signature smoothness and sweet flavor.
We work with farmers and artisans from the Nantou basin of Taiwan to cultivate Champagne Oolong.
We recommend brewing Champagne Oolong with 1 heaping tablespoon for every 8 ounces of water at 195oF for 5 minutes to extract the intricate flavors of honeysuckle and dark pit fruits. This oolong can be resteeped three times. To enjoy a gongfu style brew, double the serving size and steep for 1 minute. This will allow you to resteep the tea up to 5 times to explore the many layers of the tea.