“When I am sipping tea in my tearoom I am swallowing the whole universe with it and  that this very moment of my lifting the bowl  to my lips is eternity itself transcending time and space” 
― D.T. Suzuki, Zen and Japanese Culture  

For April, we are discovering the four ways of enjoying tea aromas. With each method, gently whift to catch the characteristics then take a deep inhale to allow the aromas to fill your senses.

First is smelling the scent of dry unbrewed tea. Remember the scent for comparison in later stages. Second is the wet tea leaf aroma from initial brew or the blanching stage. Third is the tea liquid aroma from multiple brews. Fourth is the “bottom of the cup” which is the aroma that is left in the cup after you drink the tea.

A good tea will present a harmonic aroma throughout the four methods. The floral notes from dry tea aroma should be natural and present itself in other stages. A good tea will also have “bottom of the cup” smells even in the third brew.   

Fresh Qingjin High Mountain Oolong with scents of fresh flowers and forest. 

Fresh Qingjin High Mountain Oolong with scents of fresh flowers and forest. 


This fresh style of Qingjin is miles away from the previous month’s medium Qingjin oolong. This one is made in the more popular modern style of light, green and floral characters. We love this tea for its floral and vanilla creamy flavours while still retaining the fresh green umami and toasted seaweed character. Qingjin mean a peaceful place with an average of 2000 meters altitude and a newer tea region sustained by tourism and tea farming. Touch and feel the brewed teas and find that it’s soft and young. 

Tasting Notes: A 15% oxidized oolong with green floral vanilla aromas, light creamy body. The first brew is airy and gets stronger with subsequent brews. 

Brewing: 3 grams, 95C, 150ml, 4 brews, 1-4 minutes Varietal: Qingxin oolong Elevation: 1400 m
Date: 2016 Spring 


This traditional Baozhong oolong has sweet notes of lily, orchid, lilac, and hyacinth, these floral notes transition to green vegetation and vanilla notes. Notice the flavour notes of the teas are similar to Qingjin but you get a completely different experience. Baozhong is made in Pinling area east of Taipei with lower elevation mountains and wind from Pacific Ocean. This is our favourite springtime tea. 

Tasting Notes: A 12% oxidized oolong with long twisted leaves and floral notes. Make sure to smell the tea’s aromas in four stages!  

Brewing: 3 grams, 90-95C, 150ml, 3 brews, 14minutes  
Varietal: Qingxin Oolong
Elevation: 500m
Harvest: 2016 Autumn 

Fresh picked leaves in the indoor oxidization stage. They are thinly layered for even oxidization and in the bamboo trays for ease of moving the teas around as the bamboos are lightweight and flexible. 

Fresh picked leaves in the indoor oxidization stage. They are thinly layered for even oxidization and in the bamboo trays for ease of moving the teas around as the bamboos are lightweight and flexible. 



“Meanwhile, let us have a sip of tea. The afternoon glow is brightening the bamboos, the fountains are bubbling with delight, the soughing of the pines is heard in our kettle. Let us dream of evanescence and linger in the beautiful foolishness of things.” 
― Kakuzō Okakura, The Book of Tea

March is a month of new beginnings, new life and the start of tea harvest season! We are discovering the relatively new tea farming region of Ren’ai Township, Nantou, Taiwan. 


Ren’ai County is completely surrounded by mountains and situated at the heart of the island country. The average elevation is 1200 meters. It is home to three indigenous tribes (Atayal, Seediq and Bunun). The Musha Incident also happened in Ren’ai which is an uprising against the Japanese colonial government in 1930. Nowadays, the region is heavily in tea farming and a bit of vegetable farming. This high mountain tea region harvests 2-3 times a year with prime focus on April spring harvest and November winter harvest. The teas grow slowly due to the vast temperature differences and are protected by the mountain mists from harsh sun.

Close up of Qingjin High Mountain Oolong rolled into pea size round balls.

Close up of Qingjin High Mountain Oolong rolled into pea size round balls.


Mr. Chen and his family moved to Ren’ai to start their tea farming life in 1980s. Nowadays, the second generations run the family farms while Mr. Chen teaches them the ins and outs of tea making. Spring time in April is their busiest time as they make teas 24-7 as they are picked. Their land is rented from the local indigenous family. This tea in coffee terms is easy drinking with medium body. An everyday stable.

Tasting Notes: A 35% oxidized oolong with smooth nutty jasmine aromas, medium boldness and enjoyable umami sweet after taste. Breath through nose and release through mouth to enhance the tasting!  
Brewing: 3 grams, 95C, 150ml, 3 brews, 1-5 minutes
Varietal: Qingxin oolong
Elevation: 1200 m
Date: 2016 Spring

Fresh tea leaves in Ren’ai spring harvest season.

Fresh tea leaves in Ren’ai spring harvest season.


To call this tea an Oriental Beauty is not exactly correct as it is not a classic Oriental Beauty. This green grasshopper bitten tea is from a wild tea farm with medium oxidization. The difference is light roasting instead of medium roasting and a tight ball shape instead of the traditional loose form. Some people would call it Concubine Oolong.

Tasting Notes: This tea maintains the normal honey sweet notes. The slightly lighter roasting gives a bit more freshness and lighter liqueur colour. We love the tea for the natural mixture of floral notes that can only be obtained from wild farming. 
Brewing: 3 grams, 90-95C, 150ml, 4 brews, 
Varietal: Qingxin Oolong
Elevation: 1000m
Harvest: 2016 late Spring

Organic & Sustainable: Tea Subscription February 2017

Organic & Sustainable: Tea Subscription February 2017

 “Tea is nought but this:  first you heat the water, then you make the tea. Then you drink it properly. That is all you need to know.”  ― Sen Rikyu, Japanese Tea Master 

Happy Chinese Rooster New Year! New year means new hopes and new discoveries!  
This month’s specialty teas are from relatively new tea farming regions of Taiwan and from farms that focus on clean and organic. As the trend of sustainable, health and wellness living grows, more and more farmers are changing their way of making tea. 

Yilan and Minjian are lower elevation tea farming region. Yilan is by east coast with plenty of Pacific Ocean wind and minerals. Minjian in Nantou is one of the largest farming region in Taiwan protected by the central mountain range and a long strip of gentle hill that will prevent industrial air pollution and weather harms such as typhoons. Both tea region can harvest 6-8 times a year due to its elevation, though the best are still spring and summer for oolongs. 

Organic Minjian tea farm in Minjian village, Nantou, Taiwan.  

Organic Minjian tea farm in Minjian village, Nantou, Taiwan.  

Organic Minjian Oolong 40 grams

Mrs. Xiao began farming when she married her husband whose family are three generations of tea farmers. Mr. Xiao’s long term allergic reactions to pesticide and fertilizers encouraged her to start organic farming. Nowadays, she lets grass, flowers and weeds to grow between the tea plants which creates micro eco cycles and makes the tea plants stronger and healthier. She also uses natural ways to eliminate surrounding pesticide usage.  

Tasting Notes: A medium roast oolong with four season cultivar’s classic flower aromas, soft smooth liquid with a bit of forest notes and sweet after taste.  
Brewing: 3grams, 90-95C, 150ml, 4 brews, 1-5minutes  
Varietal: four seasons oolong
Elevation: 400 m
Date: 2016 November 

Close up of Oranic Minjian dark green rolled balled oolongs. 

Close up of Oranic Minjian dark green rolled balled oolongs. 

Biyu Taiwan No. 19 Oolong 40 grams

Mr Chen’s ancestors were renowned tea farmers in China and escaped to Taiwan during the civil war and continue tea farming in Yilan. He helping out in the farm and tea production when he’s only a teenager and he took over the farm when his father grew old. Since taking on, he shifted towards growing organically.  Biyu is the 19th cultivar developed by the Taiwan Tea & Research Extension and made public in 2004. It’s a cross between cultivar No.12 and Qingxin Oolong. The plant is hardy, bug resistant and fitting for mid to high elevation. The cultivar is best for light rolled oolongs and baozhong oolong. 

Tasting Notes: Aroma notes of gardenia and jasmine followed by green smooth gentle flavors.  
Brewing: 3 grams, 90-95C, 150ml, 3 brews,  1-3minutes  
Varietal: Biyu No.19 oolong
Elevation: 250m
Harvest: 2016 Spring  

Drinking Biyu No.19 Green oolong. 

Drinking Biyu No.19 Green oolong. 

Pinglin: Tea Subscription 2017 January

Pinglin: Tea Subscription 2017 January

 “There is something in the nature of tea that leads us into a world of quiet contemplation of life.” ― Lin Yutang, The Importance of Living 
View of Pinglin mountain range in north east of Taipei.

View of Pinglin mountain range in north east of Taipei.

This month we are exploring one of Taiwan’s oldest tea regions –The Pinglin District. The district is the mountainous part of the New Taipei City. Pinglin has been producing the infamous flower tea- Pouchong oolong- since 1880s. The area is an environmentally protected area because the nearby rivers supply water to northern Taiwan therefore no developments are permitted which creates a protected tea farming environment till this day. Pouchong simply means “the wrapped kind” because back in the day, the teas are wrapped into paper square packages during its drying process. The method and tea growing was transferred from Fujian. This month, we are exploring the less famous, yet still tasty, rare teas from Pinglin. 
This month, instead of 40g of 2 teas, we are exploring 3 teas of 25-30g each.  


This tea harvested from a small group of 35 years old Iron Buddha cultivar trees. Originally, the farmer only planted them for fun and picked the leaves for practicing. Fast forward to today, these rare original cultivars are high in demand and so the farmer teamed up with experienced Iron Buddha makers in Maokong to produce this truly old school Iron Buddhas. The tea is roasted to perfection with everlasting tea leaves that just does not stop giving.  

Tasting Notes: Starts with a tint of roasted nut aroma then develops into a floral, chocolatey, woody notes with a medium dry aftertaste. 
Brewing: 3grams, 90-95C, 150ml, 6 brews, 1-5minutes, blanching required
Varietal: Iron Buddha Oolong
Elevation: 500-600 m
Date: 2016 Spring 


Some people recommend consuming baozhong (pouchong) teas within a year however, aging them develops amazing new characters. Aged for 25 years in the mountains, this tea’s flavours is like an interesting novel you can’t stop reading.  

Tasting Notes: It starts with herbal flavours and minty finishes then develops sweet and almond characters leaving you wanting for more.  
Brewing: 3grams, 90-95C, 150ml, 3 brews, 2-5minutes
Varietal: Qingxin Oolong
Elevation: 500-600m Harvest: 1989 Spring 

Honey Scented black tea brewed.

Honey Scented black tea brewed.


This new kind of black tea has become popular for summer production. During summer, there are more green grasshoppers that would munch on the tea leaves. This condition is less favourable for producing great Pouchongs but is perfect for making a cup of black teas with strong honey aroma and sweetness.  

Tasting Notes: Strong honey aroma with orange brown liquid. The taste is sweet, smooth, easy drinking. 
Brewing: 2.5grams, 90-95C, 150ml, 2 brews, 1-3minutes  
Varietal: Qingxin oolong
Elevation: 500-600m
Harvest: 2016 Spring  

Alishan: Tea Subscription 2016 December

Alishan: Tea Subscription 2016 December

“A cup of tea would restore my normality."
[Hitchhiker's Guide to the Galaxy, Screenplay] ― Douglas Adams

View of Alishan Region from Taihe Village.

View of Alishan Region from Taihe Village.

This month we are exploring one of the most renowned oolong tea regions in the world –The Greater Alishan Tea Farm Region. The region is part of the central southern highlands with a peak altitude of 2190 meters. Alishan is a combination of 'alit' which means ancestor mountain in the indigenous language and ‘shan’ simply means mountain in Mandarin. Alishan teas are delicious because the mountains form reoccurring fog with yearlong day and night vast temperatures difference that is perfect for Taiwanese oolong tea varieties. Furthermore, clean spring water from the nearby mountains are used for irrigating the tea plants making the teas just that much better. This month, instead of 40g of 2 teas, we are exploring 3 teas of 25-30g each. 

Limited Alishan Oolong Tea 30 grams

This tea comes from an Alisan family that practices zero pesticide natural farming. Their tea trees were transported from Grandpa Lo’s tea farm in Hsinchu to Alishan in 1990. In this tea, we are exploring the “Mountain Qi” flavours. This is the most traditional and popular way of making Alishan oolongs which is aimed to highlight fresh and floral notes with a lingering aftertaste.  

Tasting Notes: Starts with a cold mint and spiciness feel then develops into a bouquet of floral notes such as lily, hyacinth, orchid and honeysuckle follow by a long sweet aftertaste. 
Brewing: 2.5grams, 90-95C, 150ml, 3 brews, 2-5minutes
Varietal: Qingxin Oolong
Elevation: 1200-1800m
Date: 2016 Spring

Milky Jinxuan Oolong 30 grams

In this tea, we are experiencing the Jinxuan tea cultivar’s unique characters. Sourced from the same family as the Alishan oolong tea, this is a true Jinxuan milky oolong tea with a natural creamy aroma and luscious texture.  

Tasting Notes: Starts with a mineral note then as the tea leaves unfold, the milky creamy aroma develops along with a smooth thick textured tea. The floral and vine notes emerge later in the brews.  
Brewing: 2.5grams, 90-95C, 150ml, 3 brews, 2-5minutes
Varietal: Jinxuan Oolong
Elevation: 1200-1800m
Harvest: 2016 Spring

Alishan Gongfu Black Tea 25 grams

Alishan Mountain is known for its amazing oolong teas however it also produces limited batches of black teas. This particular 2014 harvest has a sweet soft texture that is easy drinking and pairs well with afternoon desserts. 

Tasting Notes: Begins with malty dried fruit aromas follow by a light airy sweetness and ripe peach and grape notes. The finish is light with a tint of mint.  
Brewing: 2.5grams, 90-95C, 150ml, 2 brews, 1-3minutes  
Varietal: Jinxuan oolong
Elevation: 1200-1800m
Harvest: 2014 Winter  

Recipe | Honey Black Milk Tea Egg Pudding

Honey Black Milk Tea Egg Pudding

We looooove egg pudding, the japanese style with caramel on the bottom. Yum. The creamy milky pudding (some people call it flan) with the sweet bitter caramel. It's to die for. 

white sugar 3tbsp, water 2tbsp, hot water 2tbsp
egg 2, milk 250ml, 150 whip cream, honey black tea 3grams, white sugar 2tbsp
makes 4 servings

1. Combine white sugar with water in a pot on medium heat, heat till golden colour then turn off heat and add hot water to make caramel. Quickly pour the caramel in 150ml oven bake cups.
2. Heat milk, whip cream, honey black tea and sugar in a pot on low heat until combined then take off heat.
3. Beat eggs together then add in mixture from step 2 using a sift.
4. Pour combine mixture into oven bake cups then rest in water bath tray. Put in oven for 25~35 minutes at 350F. 
5. Take out of oven and chill before serving. ENJOY!

last edited September 10 2016

Tea Learning

Learn | 5 key elements to making good tea 五項關鍵影響茶的品質

Tea appreciation can be scientific and determined methodologically step by step. Let's break down the elements of a good tea into five categories.

Tea leaves on tea plants

Tea leaves on tea plants

tea leaves oxidizing on bamboo baskets

tea leaves oxidizing on bamboo baskets

1. Raw tea and the kind of tea it's suitable for making

Tea varietal and the growth stage of the tea leaves determines the most suitable kind of tea to make. Starting from the top, different tea varietal has different flavours and aroma. Each varietal has different levels of polyphenol, amino acid, caffeine, carbohydrate, and aromatic components. Varietals with larger tea leaves contain more bitter polyphenols so they are suitable for making black tea. Black tea's high oxidization will turn the bitter polyphenols to a less bitter form. Medium and small tea leaves contain less polyphenols so are more suitable for oolongs and green teas.  

2. tea farm environment

Tea environment involves sun, air, soil and water; all the essentials for growing anything. Conditions for daylight hours, strong or weak sunlight, temperature, rainfall, weather, humidity, altitude, latitude and local terrain all further influence the tea quality. Any change of condition causes a stress on the tea plants. For example, high mountain teas are constantly stressed due to cool temperature and possibility of complete ruin caused by frost bites. On lower altitude levels, teas are stressed by conditions such as bug bites, torrential downfalls, high heat and humidity.

3. tea farm maintenance

Tea farms maintenance requires management on fertilizers, pesticides, weed, bug prevention, trimming and irrigation. Proper management and strict cleanliness and health regulations will further improve the quality of the tea. Fertilizers used wrongly not only deteriorate healthy soil, it also worsens the quality and quantity of tea plants. Weed should be managed side by side with tea plants so it can retain water and hold soil together during heavy rain. Tea leaves must not be picked completely so to support the health of the plants and the plants must be trimmed properly to maintain top shape in quality and quantity year by year. 

4. Tea making skills

With everything falling into place and luck of good weather, the raw tea material relies on the technique of tea pickers and tea makers. Different maturity of tea leaves contain different internal property which would determine the kind of tea it is most suitable for. The tea makers must be able to control the processes based on the condition of the raw material and the environment (humidity, temperature, sun, time of day). Tea makers must be able to react and constantly adjust their processing method in order to make the best tea out of the raw teas. Final steps such as getting rid of stems, yellow leaves, roasting and mixing tea will further refine the quality and consistently provide quality product. 

5. Storage

Tea is basically a processed dry good. It needs proper dry storage; away from sunlight and humidity and air. Proper storage will age the teas which will turn the teas into something different and unique from the fresh teas. Aging is generally good for oolongs and black teas and not great for green teas. 

Elements for making a good tea isn't just the elevation, picking only young buds or drinking them fresh within 3 months. It begins from the classical 5 elements; earth, water, air, fire, and aether and extending to the works of everyone involved from trimming, weeding, picking, processing to the final stage of storage. Understand it like planting vegetables and growing trees and making jam, every element involves the other; it's a cycle of nature!


Tea Learning

Learn | What are High Mountain Oolong Teas? 什麼是高山茶?

Everybody has heard of high mountain oolong teas. If you are reading this, you probably know a little bit already. High mountain oolongs (Gao Shan oolongs) are made in Taiwan and are the utmost prized kind of Taiwanese tea. A lot of people have asked us about high mountain oolongs so we are here to debunk misleading information, help you understand more about it and learn how to buy them. 

Tea farms on Chiayi, Ali Mountain area.

Tea farms on Chiayi, Ali Mountain area.

Why are high mountain oolong teas unique? 

Only teas grown above 1000 meters altitude are considered high mountain teas with the highest altitude at 2700 meters in Li Mountain. There are even some people in Taiwan who only consider teas at 1500 meters and above as high mountain teas. The high altitude means that daylight is shorter and there is large temperature difference between day and night. Because it's grown in the mountains, it means that there are more mist conditions. The combination makes the teas grow slower and contains more of what tea connoisseurs call "energy" or more particularly "mountain qi". The exact taste, smells and appearance of teas vary differently depending on the many other factors such as the micro geography, the micro weather, harvest conditions, processing conditions, humidity, and tea masters skills to the point of how customers store them before drinking. Visit our high mountain oolong teas section to discover different flavours.


The four major areas are Li Mountain area located in Taidung province, Ren'ai and Shan Ling Xi areas in Nantou province, and finally Mei Mountain and Ali Mountain areas in Chiayi province. The highest altitude region is the Li Mountain area. 

Is higher the altitude the better?

No. Absolutely not. Not only does high mountain teas rely on the conditions described preciously, it also relies on the micro geography of the tea farm, the micro weather, harvest conditions, tea master's skills and much more. Which direction does the tea slope face? Did the micro weather create frost? What time of day and what kind of weather did the tea leaves get picked? How was the condition when the tea masters were processing the teas? These are all contributing factors to whether a tea is great. Simply relying on "higher altitude the better" belief will not guarantee the best quality of tea. 

The price for high mountain oolong teas vary vastly, how do I choose?

High mountain oolong teas require intense human care and relies strongly on the weather. Elements such as year, season, regions, particular mountain, tea picking skills, raw material quality, quality of tea makers and the final product of tea will all change the pricing of the teas. To simplify the matter, we broke down the minimum cost of making 600g of tea. 600g is one unit in Taiwanese unit scale called "tai jin".

$250NTD (New Taiwanese Dollar) tea farm management includes rent, growing maintenance, fertilizer and pesticides if farmers use them
$400NTD tea picking costs include tea picking cost, food, transportation and lodging for tea pickers
$250NTD tea making costs include 5-10 tea makers, facility, equipment and transportation
$100NTD  costs for refining tea quality and general production loss

This means that in general, the cost of making tea is a minimum of $1000NTD (which is $41 CAD and $32 USD). This is the cost of the lower altitude high mountain teas (1000m-1100m); the cost increases as the altitude increases. Tea without pesticide and fertilizers will increase the price as the harvest is much less yet more valuable due to health factors. At this point, supply and demand fluctuations, shipping, packaging and profits for the farmers are yet included. Overall, $1800-2800 NTD is the general price range per tai jin from farmers. With these numbers in mind, you have the knowledge to determine whether $10 for 100g is good quality and whether $100 for 100g is a fair price. 

Related subjects such as how to pick tea and the misconception of award winning teas will be posted soon. Stay tuned!

Thank you for reading.

Tea Recipe

Recipe | Biluochun Green Tea Marshmallow

Green Tea Marshmallow Recipe

Wintertime is for roast marshmallows and hot chocolates, only this time, its green tea marshmallows! Enjoy Biluochun green tea's roast umami with mochi mochi marshmallow texture. Little yummy presents for your friends and coworkers this holiday.


  • Bowls
  • Mixer
  • 15 cm x 15 cm pan
  • Spatula
  • Sift
  • Mortar and pestle



  1. Grind Biluochun green tea down to powder.
  2. Mix gelatin into the water for five minutes. Chill egg white in the refrigerator. 
  3. Whip egg white until soft peak, add a little bit of tea and fine sugar in the mix and whip till firm peak.
  4. Melt the gelatin water mixture in the microwave for 40 seconds. Add the rest of tea and fine sugar then microwave for another 30 seconds. 
  5. Gradually mix gelatin mixture into the egg white mixture.
  6. Chill the mixture in the fridge then take out to mix again to form everything.
  7. Pour the mixture in the baking sheet lined pan, sprinkle some matcha powder on top and let rest in room temperature.
  8. When the shape is formed, cut into 3 x 3 cm squares.

Voila! Biluochun Green Tea marshmallow.
If you like to try other tea flavours, here are our suggestions: honey black tea with honey syrup and baozhong oolong with jasmine water.

Tea Learning

Learn | Top 6 Reasons to Drink Oolong


Oolong is delicious but do you know the health benefits of drinking oolong teas? We did lots of research and found the top six reasons for you (trust us, we read them all). Here they are!

1. Aid in weight loss. Oolong tea contains polymerized polyphenols (antioxidants) that can aid in weight loss. Studies have shown oolong to be greater calorie burner than green tea. Fat oxidation was significantly higher when subjects consumed tea rather than water.

2. Fight against free radicals. Oolong tea polyphenols can also protect us against the activity of free radicals. All classes of tea share similar antioxidant profiles since they come from the same plant.

3. Strengthen bone structure. Drinking tea daily, especially black and oolong, can bring some long term benefits for bone structure and mineral density. Studies have shown that regular tea drinkers are less likely to lose the minerals from their bones after a period of ten years.

4. Help with type-2 diabetes. Oolong tea can help patients with type-2 diabetes to regulate the amount of blood sugar found in the blood stream. Oolong works well in combination with oral antihyperglycemic medication to prevent dangerous blood sugar fluctuations.

5. Suppress allergic reactions and heal the skin. Certain skin conditions like eczema are related to allergic reactions or sensitivities. Oolong tea is an antioxidant combatant against free radicals which has the ability to suppress allergic reactions and help heal the skin. Oolong consumption in combination with dermatological treatment has been shown to reduce the symptoms of eczema.

6. Lower cholesterol risks. Long-term oolong tea consumption may be associated with a lower risk of dyslipidaemia, lower blood total cholesterol, TAG and LDL-cholesterol levels.

Now that you know all it's benefits (plus, it just tastes so good!). Let's have some oolongs. 



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Wang G., Liu G., Zhao H., Zhang F., Li S., Chen Y., Zhang Z. "Oolong tea drinking could help prevent bone loss in postmenopausal Han Chinese women.." Cell Biochem. Biophys.. 70 (2014): 1289-1293.
Kazuaki Hosoda, BS, Ming-Fu Wang, PHD, Mei-Ling Liao, MS, Chin-Kuang Chuang, MD, Miyuki Iha, BS, Beverly Clevidence, PHD and Shigeru Yamamoto, PHD "Antihyperglycemic Effect of Oolong Tea in Type 2 Diabetes.." Diabetes Care. 26 (2003): 1714-1718.
Uehara M., Sugiura H. and Sakurai K. "A trial of oolong tea in the management of recalcitrant atopic dermatitis.." Arch. Dermatol.. 137 (2001): 42-43.
Yi, Deqing, et al. "Reduced risk of dyslipidaemia with oolong tea consumption: a population-based study in southern China." British Journal of Nutrition 111.08 (2014): 1421-1429.
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