Description

Qingxin is the cultivar that often gives us Taiwan’s most sublime mountain teas. This version was created by Master Luo for our bespoke shop, with a very low tanbei roasting level, level 3 on a scale of 10, which gives dry, intense notes without in any way masking the tea’s flavours, rather intensifying them. Rolled to be roasted in the best possible way, this oolong will amaze you! It almost smells like a dessert and because of how rich, creamy and sweet it is, it holds up to many infusions and never loses body and fragrance.
We recommend a water temperature of 90°C, 4 grams per 120 ml gaiwan, first infusion at 1 minute and subsequent infusions at 30-40 seconds.