Tai Mu Xue Ya - Green Tea - Spring 2012 - 100g

End of Vintage Clearance: 40% off Until it's Gone

Harvest: Spring, 2012 (Ming Qian/Pre-Qing Ming)
Cultivar: Fuding Bai Cha
Grade: AAA
Growing Region: Tai Mu Mtn, Fuding County, Ningde Pref., Zhejiang
Altitude : 1,970+/- Ft (600+/- M)

Tai Mu Shan Google Map

Steeping Guidelines:
To steep this tea, my preference (of course) leans toward steeping it gong fu style in my gaiwan. For Gong-Fu style, I use about 7-8 grams of leaf in a 150 ml gaiwan, water at about 175F, 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 taste.

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 2-3 minute first steeping. For the second & 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 steeped 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.