Origin: 850 m. above sea level, Fenghuang, Lugu, Nantou, Taiwan.
Harvest: Winter 2020
Tea cultivar Qing Xin oolong
Roasting: light charcoal roasted – 3 times (total 26 hours of roast) Temperature of roasting: from 75 to 112 C.
Temperature of water and amount of leaves: 100 C 6-8g/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. We suggest to increase brewing time for 5-10 seconds in each next brewing. You can prepare at least 8-10 nice brewings!