Origin: Dong Ding area, Lugu, Nantou, Taiwan.
Harvest/vintage: estimated 1988-1995
Tea cultivar unknown, probably Qing Xin
Temperature of water and amount of leaves: 100 C 6-7g/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 30-40 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.