Description
Origin: Shan Lin Xi, Nantou county, Taiwan,
Harvest: spring 2008
Cultivar/Tree Variety: Qing Xin
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 very short- not more than 35-45 second. Second infusion should be little bit shorter than first one cause the leaves are more open then. We suggest to increase brewing time for 15-20 seconds in third and each next brewing.
Terrance H. (verified owner) –
A well aged high mountain oolong from Taiwan. I’m already interested but the taste profile was much more than I expected.
The lid of my glazed teapot smelled like a cereal from my youth, cookie crisp!! The smell and taste of mountain air was present along with rich berry notes and don’t forget the cookies! The liquor was quite thick and had a long lingering aftertaste. Very tasty and a nice surprise.