1990’s “Camphor Aroma” Jin Hao Liu Bao Hei Cha

Description

Origin: Wuzhou, Guangxi, China
Vintage: 2nd half of 1990’s

Temperature of water and amount of leaves: 100 C 6g/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. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, rinse the tea for 20s seconds using boiling water and afterwards pour out all the water from your pot. The process of rinsing tea leaves is often defined as a waking the tea and is very important for quality of next brewings. Main aim of waking the tea is to remove caffeine and eventual pollution from old tea aged for many years. First drinkable infusion should be very short- not more than 10 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.

This tea is excellent for more relaxed, casual brewing techniques. You can use bigger pot, less leaves and longer steeps. Keep experimenting!