Qing Xin/Baigu Dashan, Taichung, Taiwan, Winter 2018 (Elevation: 1,780m)
Oxidation Level: Low
Baigu Dashan is not a well-known tea region even in Taiwan. Because of that, the mountain’s Dili (地力) is still well preserved, meaning that its soil is very fertile and the tea trees are full of great qi. Another thing that makes this tea special is the fact that it is made in a traditional way from the beginning of the process. Many other tea producers these days use so-called “Tofu Machines” for the compression process. This tea will show you how different tea can be when it’s made in a traditional way and why the traditions matter.
As a tea hunter, I am very pleased to introduce this great high mountain tea that is from an unusual region and is made in an unusual way.
Recommended Brewing Instructions
• 120ml Gaiwan
• 5g leaves
• 212°F (100°C)
• 20+ sec
• can be steeped up to 7-8 times