Description

This plant has become very rare in Taiwan. It used to be more popular in the past, because pre-1990s teas had longer oxidisations and often medium to high roasts. Master Ou, in his plantations in Yushan, grows this cultivar and processes it with great care. After the classic processing and oxidisation of the rolled oolong, the leaves undergo as many as eight consecutive roastings with almost a month pause between each. The roasting is done with the traditional ‘tanbei’ technique using longan wood and long dry firings. Over nine months of processing go into this wonderful tea, which together with the Medium roast qingxin demonstrates Master Ou’s great roasting skills.
\nWe recommend infusion with water at 95°-100°C in 100-130 ml teapots, for 4 grams of leaves and infusions of 35 to 60 seconds.