Thanks to its cultivar and production method, it is an exceptionally fragrant tea, like a bouquet of flowers. Its dense taste profile is characterized by a lightsome sweetness and an ever so slight spiciness, which later turns into vivid flowery and fruity notes. A great choice for the spring and calm Sundays also.
What is particularly interesting about this tea is that it was made of a cultivar predominantly used for the legendary Red Jade Black tea, the Taiwanese Hong Yu (红玉), or T-18. This variety is nicely fragrant and can also endure relatively high-temperature infusions with superb results. The hand-picked leaves and buds were regularly aired during the withering process so as to keep the freshness. Subsequently, unlike other white teas, the leaves were carefully rolled to further promote the tea’s exquisite fragrance.
Steamed aroma: Lily, tiger balm, and lollipop.
Taste: Intensive sweet, black-tea-like notes compared to the previous years. Then the nice white tea flavors come into the light, lily, rose, and apricot peel. Worth to try it with 85ºC and 90ºC also, really interesting experience. If some bitterness comes reduce the time.
Quantity: 5-6 grams per 150ml
Water temperature: 85-90ºC. From fresh spring, mineral water, or filtered water
Brewing time: 15-20-30… seconds