Description
Origin: Ming Jian, Nantou county, Taiwan
Harvest/Vintage: April 2024
Varietal: Bai Lu, TTES #17
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!
RedV (verified owner) –
This is a gaba alright. In the nose through a hot gaiwan the predominant notes are liquorish thick caramel (Baylis?) and white chocolate. Every impression is confirmed in the brewing too, with the addition of licorice and wet autumn leaves aftertaste typical to this type of oolongs. Amazing gaba proving that you don’t necessarily need to spend a great amount of money to be able to enjoy great tea if the sourcing is done by competent people!