Origin: Yonglong, Lugu, Nantou, Taiwan.
Harvest: Spring 2007
Tea cultivar Shui Xian
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, gently pour the boiling water to the pot. First infusion should be short- not more than 40-50 seconds. Second and third infusion can remain similar (below one minute). We suggest to increase brewing time for 5-10 seconds in each next brewing. You can prepare at least 8-10 nice brewings!