Many years ago, in the '90s, there was an earthquake in Taiwan that caused multiple disasters and the farmers had to leave their work to go to the aid of their families and the people affected by this catastrophe. For a long time the tea gardens were left to their own devices, thus small grasshoppers (Jacobiasca Formosensis) came 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 area of Nantou and thanks to their incredible ability to produce the traditional Dongding, these farmers invented a new low-oxidation wulong, Guifei wulong.
 
Our Guifei wulong was produced in Lishan at 2,000 meters above sea level, it is rare to have insects that affect the leaves in such a way but not impossible.