Qing Xin/Li Shan, Taiwan, Winter 2018 (Elevation: 2,000m)
Oxidation Level: Low
Mi Xiang (honey scent) I believe is one of the hottest keywords in the Taiwanese tea industry these days. So, there is a lot of demand for it, but it is very rare among High Mountain teas because that honey scent is mostly caused by the bug bites of small bugs called Jacobiasca formosana, and those bugs are very uncommon at altitudes higher than 1,000m. But, this high mountain tea has that Mi Xiang that you can find from Oriental Beauty teas. At the same time, it also has the unique flavors and aftertaste that you can only get from quality high mountain teas.
Store in a shady and less humid place.
Recommended Gong Fu Brewing Instructions
- 5g leaves
- 120ml water at 212°F (100°C)
- 20+ sec
- can be steeped 8-10 times