It is rare to find the Ba Xian (lit. Eight Immortals) cultivar, one of the eminent Phoenix style oolongs from Guangdong, China, in Taiwan. Rarer still to see it processed in a semi-baked, ball-rolled compression style. By Mr. Chens memory, this was the first year he could possibly produce the variety. This vintage is now twenty years old and, suffice to say, at the time of its creation, Chen likely did not anticipate an American market for this tea. Steep after steep reveals well-weathered aromas and remarkable clarity and structure, with balanced oxidative sweetness.