Description

The Taicha #22 cultivar is a hybrid born from the union of two iconic cultivars, Qingxin and Jinxuan. It inherits a milky, yet elegant body and fresh, floral, and sweet aromatic notes. In this bitten version, where the leaves are bitten by the Jacobiasca insect (similar to Oriental Beauty), it’s already a rarity. But this is an even rarer case, as it’s a bitten version of a winter Dong Pian harvest. So, December leaves bitten by the Jacobiasca and other small insects, processed with a slightly higher oxidation level compared to the spring version of the #22 cultivar, to intensify the fruit and floral notes.
We recommend infusing with water at 80-85°C, in a 100-150 ml gaiwan or teapot, using 4-5 grams of tea for infusions ranging from 40 to 100 seconds.