"In Taiwan, tea is influenced by the Taoist and Buddhist way of looking at life. I.e. if your thoughts are on the tea and yourself, you will know and feel how long the tea should be brewed for, and don’t need directions."
There’s a bug called the leafhopper that loves nothing more than to thrust its sharp beak- like mouth into tender baby-shoot tea leaves. Though this bug is small, its effect on the final tea is profound.
Dry oolong, the one on the left: Ah Li. The one on the right Buddha Palm. Completely different teas. Both are Taiwan grown. Both are amazing!
The black dragon marks the spot. This tea is shrouded in mystery and beset with legend. The types of oolong alone can astound. This is the tea that developed a tea culture. Gong fu cha, steep and re-steep.