This batch is my first ever bug-bitten Alishan wulong. The tea plant reacts chemically to predation from leafhoppers, changing the inherent flavor in the leaf. These new flavors are usually best suited to more oxidation during processing (as is the case with baihao tea, for which bug-bitten leaves are preferred). In this case more oxidation is employed than in your typical Alishan wulong, and charcoal baking was also used. The result is a heavier, somewhat old-fashioned wulong with interesting fruit elements in the flavor and aroma. This unusual tea is a must-try, at the very least to get a clear sense of the flavors imparted by insect predation.