Another entry in our series of Camellia Formosensis tea cakes this one is grown by Monks and Nuns in the mountains of Pinglin just outside of Taipei. The material from this cake comes from tea trees grown from seeds collected from indigenous Camellia Formosenis populations all over the Island of Taiwan, and then planted in the forests surrounding a temple.
The taste profile is similar to the other Taiwanese Sheng cakes that we have on the site, except it is perhaps more subtle and 'golden'. The tea liquor is softer, rounder and smoother than the Southwestern Taiwanese Sheng but it shares a touch of the fruit notes and lots of the sweet aftertaste. Beginning with some light, sweet straw notes with a hint of fruit, the tea moves into the familiar dry leaf litter thick mouthfeel of Camellia Formosensis, before finishing with a deep and lingering sweetness. Much easier to brew than its southern sheng cousins, this is another forgiving, sweet and subtle farmers style tea similar in nature to its sister tea, The Organic Purple Bud Too Cha produced by the same hands.
~~ We are currently offering a special price when you buy two cakes from this same producer, the Purple Bud Too and The Northern Mist Sheng Cake. Only $69 for both!~~
Status: Certified Organic
Cultivar: Camellia Formosensis, TRES #24
Season: Spring 2019
Method: Hand picked, processed on site, small batch
Oxidization: Pu'er Processing Style
Region: Pinglin, New Taipei City
Recommend Brewing Style:
Gong Fu Style: 3-5g per 100ml, ~100C water, 10-15 second flash steeps for first 3-4 steeps then adjust to taste. Lasts 10+ steeps.
Western Style: 3-5 per 100ml. 2-3 minutes steeps.
Grandpa Style: 3-5g per mug. Keep adding water as you drink to taste.
**In the past we have divided the various populations of this unique tea plant into Central(Nantou), Southwest(Liugui) and Southeast(Luye). Due to the nature of this garden and the cross pollination of the various wild tea trees we have decided to add Northern(Pinglin) Camellia Formosensis to the list as well. The study of Camellia Formosensis is still in its infancy and this 'list' is ours alone. Having sampled the various productions from the regions of Taiwan that produce Camellia Formosensis teas we do believe that there is difference to the taste and character of each region. We do not know if that is a product of the subspecies or terroir or both, nor do we claim to. The 'list' simply denotes where the tea is from and helps others to choose the flavor profiles they like best!