Harvested in the spring of 2021 and grown at an altitude of 400 meters in Ming Jian, Nantou. The tea is produced from Wu Yi Tea Cultivar, a tea cultivar with a long history in Taiwan that originally originated from Wu Yi.
The tea is oxidized to about 25% and then hard-roasted. The tea will gradually change taste and the tea will adopt a sweeter tone behind the underlying roasted tone. The tea has a full-bodied taste, with a roasted tone, with an underlying complex fruitiness.
Ming Jian, Nantou County, Taiwan
The tea has a full-bodied taste, with a roasted flavor tone, with an underlying complex fruitiness.
Leaf rolled into small balls.
- use about 6 grams of tea. Pour in 100 °C water and let it steep for 2,5 minutes.
- use about 3 grams of tea. Pour in 100 °C water and let it steep for 2,5 minutes.
Second steeping 3 minutes, third steeping increase the time to 3,5 minutes. Make sure the temperature of the water does not sink, tastes evolve with the heat.