Butterfly Formosa

This oolong, with its many shades of green and brown, is only produced in the Taiwanese highlands. Stopping the fermentation process at the right moment means that the leaf edges are oxidized, and the leaf centers remain green. This tea has a particular sweetness, and it reminds us of the smell of freshly baked bread. The leaves have a noticeably twisted quality that is very different from semi-balled, high-mountain teas.