Known as “Five Color Tea,” northern Taiwanese Oolong are oxidized around roughly 60% and take on various hues of brown – from beige to sienna. The Taifu is a heady cup, a nuanced sketch of floral and woody notes. Infuse multiple times.
12 g tea leaves (Teelamass measurement not recommended) to 1 liter filtered, boiling water. Allow to brew 3 min.
