Ghosts of Springs Past --Qinxin Oolong Aged tea Cake
Qinxin Oolong Aged Tea Cake
Have you ever wondered what would happen if you made a Chinese style sheng tea cake with Taiwanese tea material? Well, look no further than this cake. It is exactly that. Normal Qinxin Cultivar Oolong material was wilted, rolled, kill greened, slightly dried, then pressed into cakes creating a sheng style Taiwanese Oolong Tea Cake.
The flavor can be called nothing more than the ghosts of spring oolongs past. It won’t knock your socks off, but it sure is interesting. 'Aged' taste with hints of classic oolong and a touch of fruit. We are only selling it in 10g and 25g amounts because we want people to try it before going for a whole cake. It really is more interesting than anything else. But if you try it, love it, and want more to enjoy, just let us know and we can happily help you a full cake!
Oxidization: 15%, Post Fermented
Season: Spring 2012
Method: Hand picked, processed on site, small batch
Region: Jade Mountain Region, Xinyi
Recommend Brewing Style:
Gong Fu Style: 3-5g per 100ml, ~100C water, 30, 45, 60 then add 5-10 seconds steeps in gaiwan. Lasts 4-5+ steeps.
Western Style: 3g per 100ml, ~100c water for 3 minutes. Lasts 2-3 steeps.