Ying Zhi Hong Xin/Shimen, Taiwan, Winter 2018 (Elevation: 1,500m)
This is a very smooth, easy-drinking tea with a flavor that is well-roasted but not excessively roasted. The flavor is reminiscent of light-roasted coffee or porter made from well-roasted malts.
Ying Zhi Hong Xin is not only one of the most traditional cultivars, but it is also one of the rarest teas as it is only grown in Shimen. In the past, almost all of the tea trees in Shimen were Ying Zhi Hong Xin, but currently, Jin Xuan and Cui Yu (Jade) have taken the place of many Ying Zhi Hong Xin trees, making the annual yield of this tea extremely low.
This tea went through about 30 hours of low-temperature roasting and 5 hours of charcoal roasting, which is a long process that newly engineered cultivars are typically not able to bear. The leaves are difficult to roast in this process because the temperature and exposure to heat must be meticulously adjusted so as to not burn the tea.
You can drink the tea as soon as you receive the package or you can age it up to two years for an even softer taste.
Recommended Brewing Instructions
• 120ml Gaiwan
• 5g leaves
• 194-212°F (90-100°C)
• 20+ sec
• can be steeped up to 7-8 times