Bai Hao oolong is one of Taiwanese favorites. Its unique taste is due to a very specific insect during the summer. When it invades tea plantations, its sting generates a self-defense reaction of the tea leaf which modifies the chemical composition and taste. The result: a tea that is both sweet and tangy, reminiscent of citrus zest and the scent of bark and cooked pears. 

Bai Hao Jingmai comes from a plantations located on the slopes of Jingmai Mountain in Yunnan, China. Only the bitten leaves are harvested. The oxidation process is stopped at a time so that the tips of the leaves are oxidized, unlike the center which remains rather green.