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Dark tea from Liu An, Anhui aged in quite humid Taiwanese environment for 16-17 years.
It’s strong and powerful tea dominated by notes of wood, dark honey, decaying flowers and strong medicinal flavors (chinese herbs, incenses, camphor). Some bitterness and spiciness is here especially during first few infusions.
Very sweet and clean aftertaste.
Energy: invigorating, warming
Origin: unknown factory
Tea cultivar local small-leaf varietal
Temperature of water and amount of leaves: 100 C 5-6g/100ml.
Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, rinse the tea for 20s seconds using boiling water and afterwards pour out all the water from your pot. The process of rinsing tea leaves is often defined as a waking the tea and is very important for quality of next brewings. Main aim of waking the tea is to remove caffeine and eventual pollution from old tea aged for many years. First drinkable infusion should be very short- not more than 10-20 second. We suggest to increase brewing time for 5-10 seconds in each next brewing
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