Tea comes from organic farms of Mr. Xie in Ming Jian area, Nantou county, harvested in autumn 2015. Si Ji Chun cultivar Hong Medium oxidation oolong tea, called Chuang Tong, for its traditional oxidation which is more intense, more red, than that which is commonly made today to satisfy popular taste which is greener. Nowadays this type of traditional tea is often referred to as “Hong Shui” (Red Water). For this tea Si Ji Chun (4 Seasons Spring) varietal leaves were harvested by Master Xie in Mingjian, Nantou, Taiwan and organic certified M.O.A. You’ll find it very interesting to see how a varietal that is so floral when processed with lower oxidation evolves with greater oxidation… it’s truly delicious!
Origin: Ming Jian, Nantou, Taiwan
Harvest: Fall, 2015
Color of liquor: yellow-ochre
Aroma: chocolate chip cookies, buckwheat, almond flowers, baked grains, roasted eggplant, sweet, cinnamon, mustard
Flavor: sweet, light, creamy, buttery, sponge cake, cassia, refreshing, string beans
Temperature: 100º c
Steeping Time: 1,5min; 2min; 2,5min…