Origin: Emei area, Hsinchu, Taiwan
Harvest/Vintage: June 2019
Tea Varietal: Qing Xin Da Pan
Temperature of water and amount of leaves: 85-95 C 5g/100ml. (let the boiling water to cool down for minute)
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 water to the pot. First infusion should be very short- not more than 20-30 seconds. We suggest to increase brewing time for 5-10 seconds in each next brewing. You can prepare at least 8-10 nice brewings!
Please treat it gently. Boiling water is ok, but I like to wait around a minute and then pour the leaves with gentle, smooth stream of hot water. Better to use less leaves to fully enjoy all subtle nuances of that lovely tea.