Many years ago, in the 90s, there was an earthquake in Taiwan that caused multiple damages and the farmers had to stop their work to go help their families and the people affected by this catastrophe. For a long time the tea gardens were left to their own devices, with small grasshoppers (Jacobiasca Formosana) coming to eat the leaves of the plants.
 
Once the farmers were able to harvest and produce tea again, they realized that some gardens had been affected by these grasshoppers, specifically in the Nantou area and thanks to their incredible ability to make the traditional Dongding, these farmers invented a new type of wulong, the Guifei wulong or Mixiang wulong.
 
Our Guifei wulong was produced in Lishan in 2016 at 2,000 meters above sea level, it is rare to have insects that affect the leaves in such a way but not impossible.
 
In this tea we can appreciate aromas of honey, tropical fruits and lychee.