Origin: Ming Jian, Nantou, Taiwan,
Harvest: spring 2022
Cultivar/Tree Variety: Cui Yu, TTES 13
Temperature of water and amount of leaves: 100 C 5g/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 short- not more than 40-50 second. We suggest to increase brewing time for 15-20 seconds in each next brewing.