Origin: 400 m.n.p.m. , Baguashan, Nantou, Taiwan.
Harvest: Spring 2020
Cultivar: Ying Xiang (TTES 20).Crossbreed between Jin Xuan and unknown tree with number 2022 (probably some kind of Qing Xin). Invented by Taiwan Tea Research Institute in 2013.
Roasting: 3 times roasted in electric oven.
Temperature of water and amount of leaves: 95-100 C 5-6g/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 40 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 5-10 seconds in third and each next brewing.