Hello all!
Does anyone know anything about Taiwanese pomfong tea which is
supposed to be some particular type of wulong? I have heard somewhere,
that what makes this pomfong (?) special, is the fact that the tea
leaves ar being sucked by some "tealeaf hoppers" during summer before
the leaves are picked. This should lend some particular kind of aroma
to the tea, but production is very limited because only these kind of
basically "inferior" leaves are used. Does anyone know something more
about this treasured tea? Are the leaves sucked by the grown tealeaf
hoppers or by their larvae or caterpillars?
Just curious, Yugen.