"The tea is grown in Muzha, in northern Taiwan at the base of Maokong mountain.
It is typically made into a low price organic oolong, but in the winter, fresh growth occurs on the bush and during this flourish (early January) the farmers collect the buds and make a very floral green oolong tea.
It is called Siji Dongpian. Dongpian literally means 'winter pieces,' since the small sprout material is so small, it seems like a bunch of little pieces. This is about as close to fresh green tea as oolong gets and is a specialization of Taiwan, especially Muzha, which is where the cultivar was discovered."
I've just finished my first session of this tea, using a shibo of about 150ml water at 205f. I used four grams of this tightly rolled oolong, which very quickly opened up and filled the gaiwan. The scents of the wet leaves are lovely, the flavor buttery, smooth and a little peppery. Just an awesome way to start my day! The price is beyond fair at 75 grams for $20! You can find out more and check out this passionate,(to say the least) vendor at Chayo Tea.
