Origin: Nantou, Taiwan
Tea colour: Wu Long (10%)
Length of infusion: 6’
Water temperature: 90°C
Method of preparation
• By the Gong Fu Cha method: 5-8 successive infusions each lasting 20-40 seconds.
• In a tasting set: 6-7 minutes in water heated to 95°C (203°F).

Dry leaves
Aspect: crumpled leaves rolled into loose balls.
Colours: pale green and dark green.
Scents: a pleasant fragrance like wilting leaves. Planty, floral notes (white flowers) followed by a fresh, milky, buttery aroma.

Brewed leaves (infusion)
Scents: a heady bouquet. Floral (frangipani, tiare), coumarin, mild milky, buttery, vanilla and cocoa notes. Round and harmonious, topped with more lively planty and citrus accents.

Liquor
Colour: beautiful gleaming pale green.
Texture: smooth, thick, fat and round.
Flavours: slightly sweet, then acidic.
Aromas: an elegant, floral attack (frangipani) followed by mild, sweet notes of butter, coumarin and vanilla. The mildness is followed by much more lively notes.
Aromatic profile and length in the mouth: exceptionally long and powerful, with lingering notes of blackcurrant and nectarine, followed by more planty notes of aniseed and mint. The length in the mouth differs from the olfactory attack. An interesting, elegant and complex tea offering a variety of sensations (sweet becoming acidic, mild becoming lively).

Our verdict: For the past few years, some Taiwanese plantations have been growing the “Anxi Tie Guan Yin” cultivars that are usually found in the Anxi region of Fujian, China. This type of tea, which has sold for staggeringly high prices in China, has been successfully produced in Nantou. One of the growers with whom we work regularly has supplied this really delicious lot. For all those who love floral, planty Wu Longs, we urge you to try this while stocks last!

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