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Tieguanyin from Pinglin, traditionel processed
This is a Tieguanyin from Pinglin which harvested in spring and processed traditionally. It has a medium to strong degree of oxidation. This can be seen very well in the green leaves with a red edge in the cup – lüye hongxiangbian. This gives the tea an amber infusion colour.
The aroma is strong and floral, typical for a spring tea, but also has fine toasted notes. It is reminiscent of jasmine and magnolia. Depending on the quality of the water, it can also have a refreshing acidic note. The aroma in the cup has slightly spicy, honey-like notes. The reverberation in the mouth is still noticeable over a longer period of time and it is a pleasure to listen to the character of the tea in meditative silence.
Due to the traditional processing, it is particularly suitable for storage without losing its aroma. With increasing age, the aroma changes and develops its very own charm.
Harvest time: spring 2021
Aroma: floral notes, reminiscent of jasmine and magnolia
Oxidation: approx. 50%.
Origin: Pinglin, Taiwan
Water Temperature: 100°C
Preparation: In this blog post you will find a description of how to brew Oolong tea in an optimal way.
Tip: The aroma in the mouth unfolds best when the tea is not drunk too hot. Waite until it has cooled down a little bit in the cup.
This tea is especially suitable for infusion in a large cup or a larger pot as it does not become bitter and it is very high-yielding. The infusion does not need to be poured off, simply let the tea leaves sink to the bottom.