Origin: Dong Ding area, Lugu, Nantou, Taiwan
Harvest: Summer 2020
Cultivar: Qing Xing (Chin Shin)
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 30-40 second. After first infusion, when leaves are already opened, you can brew it around 20-30 sec.for second time. We suggest to increase brewing time for 5-10 seconds in each next brewing.