From Anna Ye Tea, an Asian American- and woman-owned specialty Vietnamese tea company based in Queens, NY. They proudly source and import premium, wild, and farm grown teas from Việt Nam.

Their Champagne Oolong is a highly oxidized tea with an aromatic sweetness that lingers long after. It's made in the style similar to a Taiwanese oolong tea often carrying the same name, and is well loved for the signature aroma of rose and Muscat grape.

Often known as a "bug-bitten tea," the tea's distinct flavor is attributed to the tea cricket, which thrives during the warmer months. After the leafhopper bites the tea plant, the leaves produce a hormone as a defense mechanism. During the oxidation process in production, the high levels of these hormone translates to the deep floral and grape-y character we then later taste in our cup.

How to prepare:

• Amount of Tea: 3 g / 2 tsp
• Volume of Water: 118 ml / 4 oz
• Water Temperature: 205°F / 90°C
• Brewing Time: 40 secs
• Net weight: 1 ounce pouch