This is a quality oolong tea from Taiwan of fall harvest that has been stored for 11 years. The teabush used is of type Ching Xin.
The tea is picked, processed and roasted. Humidity on the leaves should be about 3%. Then the tea is stored in a cold storage place away from smells, but exposed to air as oxidation should occur. Oxidation changes the flavor of the tea to a milder, smoother flavor.
The tea should be roasted every three years to not lose too much flavor. Similar methods are also used in the Wu Yi region in China.
The tea flavor is roasted, slightly buttery flavor with underlying flavors of grape.
Blade rolled into small balls, black by roasting.
- use about 6 grams of tea. Pour in 100 °C water and let it steep for 3 minutes.
- use about 3 grams of tea. Pour in 100 °C water and let it steep for 3 minutes.
Second steeping 3 minutes.
Third steeping 4 minutes. Make sure the water temperature does not drop, the flavor develops with the heat.
The tea is well suited for several steepings on same tea leaves.