This is a medium oxidised tea that has undergone roasting which results in a delectably nutty aroma and flavour. Rumour has it that it was accidentally discovered many generations ago when a tea farmer’s storage of milk oolong caught fire. Instead of binning the product, the enterprising farmer decided to market the tea as a new product.
 
Colour when brewed:
pale amber
 
Brewing instructions:
Place about 20% of tea leaves in the infuser - this will be about 2 heaped teaspoons for a 400 ml cup.
Brew water to 90 degrees and steep tea for 1.5-2 minutes.  Remove the infuser and enjoy!
You can get several rebrews with this tea.
 
Traditionally Taiwanese teas do not have milk or sugar added as these will overpower the taste. The Taiwanese tea varietal is less astringent and more delicate than most traditional British teas, resulting in a smooth and refreshing taste.