Taiwan Style Hong Shui : TTES 12 Oolong Tea
This is a rich fruity oolong with a roasted tone.
In more depth...
Tea Maker Processed by : Mr Lai, Baked by : Yu Wen
Leaf Origin : Mr Lai, Mei Shan, Jia Yi County, 600-800meter above sea level. Roughly 1 hectare
Harvest Time : Spring
Cultivar TTES 12 Jin Xuan Interested to learn more about Taiwanese tea style, cultivar & terroir? click here to read our blog on the topic
Style : Ball Style
Plucking standard 4~5 leaves Hand Picked
Oxidation Level : 30-40%
This tea is the product of the highly networked tea system in Taiwan : in this case the tea is grown and initially processed by one family before being finished by another. To learn more about our partnerships in Taiwan and who we work with to bring you these great teas please do head over to our blog > what you read here is just part of our commitment to greater transparency in tea.
How to prepare this tea [Gong Fu Style]...
Amount of tea per cup (200 ml): 5-7g (one tea caddy spoon)
Temperature of water: 90℃ / 194℉
Infusion / brewing time: 30 seconds initially, then longer according to taste
Number of infusions: 6+