This tea is revered throughout China. However, over the years, Taiwan has developed its distinctively own version. The cultivar used here is originally an oolong cultivar, although these days mostly used for green tea production. The leaves grow larger and a deeper green. True to tradition, during processing the leaves are pan heated in large woks and repeatedly hand-pressed to achieve their characteristic flattened shape. As well as halting oxidation, this method also brings out a rich nutty profile. Despite its enduring popularity, this tea is becoming increasingly difficult to source in Taiwan as local producers find it hard to compete with the product coming out of China and instead prefer to focus on teas which are more unique to Taiwan. Harvested during early spring, those plucked before Qing Ming are known to have especially delicate flavours; whereas those plucked somewhat later, before Gu Yu, aka the Grain Rains, are known to hold more infusions. To truly enjoy all the subtle flavours of this tea, we recommend drinking it moderately hot.