Description
Origin: Nantou, Taiwan.
Harvest/vintage: late 1970’s
Tea cultivar: precisely unknown but it origins from Wuyi mountain, mainland China.
Temperature of water and amount of leaves: 100 C 7-9g/100ml.
Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. Because of dry and very clean storage, no rinsing needed.First infusion should be very short- not more than 30 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.
Excellent tea for boiling! You can boil fresh or spent leaves to have strong, sour and medicinal brew!
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