Taiwan Indigenous comes from a wild tea plant native to the island, one not related to the cultivars found on the Chinese mainland. That distinct heritage gives the tea an unusual character among Taiwanese oolongs. The leaves carry above average catechins, including EGCG, though the roasting process converts much of that into a mellower profile. That same roasting transforms the leaf's natural theanine, drawing out the toasty, lightly fruited notes that define this oolong. Like most Taiwanese oolongs, it holds up to several steepings, making it an easygoing all-day pour for anyone drawn to the toastier end of the range.