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The cricket damage gives these leaves a depth I haven't found in any other oolong—that early oxidation really comes through in the cup. I brewed a second and third steep and it kept unfolding, getting sweeter each time. This one's earned a permanent spot in my morning rotation.

The cricket-bitten leaves make for a really intriguing cup—there’s a subtle, almost nutty depth I wasn’t expecting from a tea this light. Brewed it three times and each steep kept its own character, which is rare for the price.

I was skeptical about how a cricket could change the taste, but the early oxidation from its nibbling gives this oolong a depth I’ve never tasted before. The leaves steep up a golden honey color, and the sip has this calm, almost grassy sweetness that makes me slow down every afternoon.