Nantou Spring Tips - Taiwan Green Tea - Spring 2012 - 100g
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Ships in farm-sealed 100g foil pouch
Harvest: Spring, 2012Growing Area: Jenai Township, Nantou County, Taiwan
Elevation: +/-4,000 ft (1,200 M)
Varietal: Jin Xuan
This Nantou Spring Tips is a Spring
Harvest 2012 green tea that comes from a 4,000 ft elevation (1,200 M) tea
garden in the Aowanda National Forest area of Jenai Township in Nantou County, Central
Taiwan. This green tea is made from a tea cultivar known as Jin Xuan,
which is usually processed into a mildly fragrant oolong tea.
Jin Xuan plants were planted in the mid-1980's and have grown into very
healthy & robust specimens. They have been grown using strictly
natural agricultural methods. The careful, natural cultivation methods employed
have enabled these plants to grow to very healthy and hearty plants
which, in turn, produce tea with excellent body and a more robust
character than their younger counterparts.
Appearance, Flavor & Aroma:This
Jin Xuan green tea was hand picked and processed in mid April, 2012. The tea was plucked primarily using a two leaves to one bud standard, and, although there was some inevitable breakage during production, packaging and shipping, it has been handled carefully to avoid too much damage to the finished product.
Wen infused, the flavor of this tea is light, fresh, sweet and a bit floral, and there is a slightly creamy or milky element in the flavor, which comes from the Jin Xuan source materials.
steep this tea, my preference leans toward steeping it gong fu style in
your favorite fancy gaiwan. For Gong-Fu style, I use about 7-8 grams of leaf in a
150 ml gaiwan, water at about 165-170F, and a series of short steepings
starting out with about 20 seconds for the first steeping and
gradually increasing the steeping time over the infusions. Of course, please experiment with higher/lower
temperatures and/or adjust your steeping times if you find an infusion at 170F to be too light for your
To use a more "western" approach to steeping this tea, I
like using about 1 gram of leaf for every ounce of water in my teapot,
water at about 175 F, and a 2 minute first steeping. For a second
steeping, keep the water at about 175 or a little higher and steep for
30 seconds. For the third & subsequent steepings, raise the water
temp a little for each steep and add some time to each steep. I usually
get 3-4 good steepings out of this tea when infused in this manner.
For general steeping
guidelines for the different categories of Chinese tea and a short downloadable "how to"
video on Gong Fu style tea preparation, please visit our Chinese Tea Steeping Guide page.