For this tea, we set aside a prime piece of land in the mountains of Taiwan, at 1,600 meters above sea level. No sprays or pesticides and no chemical fertilizers were used on or around the garden, to return the land to its natural state. Because of the old fashioned growing technique yield is lower and the harvest times are less predictable.
The liquor is fruity with a slightly herbal after-taste. The leaf is a bit delicate, so care should be taken not to brew with water temperature that is too high, 90c is ideal. General notes are definitely sharper and more complex, we wouldn’t call this a mild tea. The flavors can even hold their own when paired with a meal.
Prepare 3 grams of tea leaf (slightly less than a teaspoon) per 100ml of water (about half a cup).
For the first two steeps, 90°c water for no longer than 60 seconds will provide plenty of flavor. From the third steep onward it is fine to add up to thirty additional seconds per steep. This should provide between four and five re-steeps. For larger vessels (teapots of over 500ml) re-steep potential is usually lower.