Origin: Ming Jian, Nantou county, Taiwan
Harvest/Vintage: May 2016
Varietal: Si Ji Chun
Temperature of water and amount of leaves: 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 15-20 second. We suggest to increase brewing time for 5-10 seconds in each next brewing. You can prepare at least 8-10 nice brewings!