このお茶は台湾北部で生産され、球状ではなく撚りをかけたスタイルです。他の烏龍茶よりも遅い6月頃に収穫されます。生産者は、茶葉にウンカ（Jacobiasca formosana）を付着させます。植物は自己防衛のために化合物を放出しますが、その風味が桃に似ていてとても美味しいと私たちは感じています。マイクは台湾への旅で、植物が防御している様子を目にし、この驚くべき植物学的プロセスを観察することに魅了されました。
The twisted leaves brew up a darker, more honeyed cup than I expected from an oolong, and that late June harvest gives it a depth that’s hard to find elsewhere. My first steep was a little strong, but once I dialed back the water temp it turned silky and rich.
The later June harvest really shows in the depth here, and I love how the twisted leaves hold up for multiple steeps without turning bitter. There's a quiet, steady sweetness that builds with each rinse, exactly the kind of complexity you want in a slow afternoon cup.
The twisted leaves unfurl beautifully in a glass pot, and that later June harvest really gives it a mellow depth I don't get from balled oolongs. Even the third steep holds its character, which is rare for me.