Description
Origin: Ping DIng Village,Zhu Shan, Nantou, Taiwan.
Harvest: late March 2020
Tea cultivar: Jin Xuan
Roasting: light charcoal roasted in April 2020
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 20-25 second. We suggest to increase brewing time for 5-10 seconds in each next brewing. You can prepare at least 8-10 nice brewings!
Baron –
The aroma of leaves in a warmed up gaiwan – sweet, intense aroma of buttery biscuits and nuts
Taste – butter cookies, milk, nuts, forest fruits, blackberries, wild strawberries, red currants.
This tea taste like some good dessert. I love it!
MARISEL DOUZENI (verified owner) –
I believe this might be one of the best teas I have ever had.
I love how the roasting enhances the flavours and aromas of the leaves, every time I smell my cup something different comes up: butter, cookies, strawberries, chocolates, childhood memories. What a tea!