Hand plucked without blades and produced under the watchful eye of a 4th generation tea farmer in his 80s, we have been waiting to stock a green tea like this for a long time. Delicate, soft and sweet, the sweet pea vegetal of this beautiful tea lingers long after you finish drinking it. Made in the traditional style of Bi Lu Chun, this tea is best consumed the traditional way as well. Throw some in a tall glass or mug, add some 80-90C water and enjoy! Add a little water if it gets to strong or cools down too much and imagine yourself in a bustling, smoky Chinese Teahouse.
Produced at a new partner farm only 20 minutes from downtown Taipei in one of the oldest tea growing areas of Taiwan, this tea is made in the traditional way by a tea master in his 80s. Each leaf is plucked by hand (No finger blades are even used!) and each batch of tea is tiny. This style of tea production is extremely rare as the teas produced in this fashion do not serve the current Asian Market taste points for tea, namely strong, bitter and predictable flavors. Each batch processed this way is slightly different, and the strength of these teas is in the subtle lasting sweetness, deep flavors and smooth drinkability of traditionally made tea. We are happy to support farmers still making tea in this old, delicate style.
Status: Organic Certified
Cultivar: Qingxin Gan Zhong ( Rare Heritage Variety)
Season: March 2020
Method: Hand picked, processed on site, very small batch
Region: Sanxia, New Taipei City
Recommend Brewing Style:
Gong Fu Style: 5-7g per 100ml, ~85-95C(195-205f) water, 30, 45, 60 then add 5-10 seconds steeps in gaiwan. Lasts 3-4 steeps. (While brewing this way is fine, this style of tea is best enjoyed 'Grandpa Style' or western style)
Western Style: ~5g per mug, ~85-95C(195-205f) water, add water for heat, if it gets too strong, for taste. Drink all day!