Another Taiwanese take on a Chinese classic, this time an interpretation of Wuyi’s famous Yancha, produced from a cultivar imported from China’s famous Wuyi area between 1796-1820.
The tea has a floral quality expected of a Taiwanese oolong combined with a sweet lingering roasted taste.
Tasting Notes:
– Smooth texture
– Sweet lingering roast taste
– Non-dominant roast
Harvest: Spring 2020
Origin: Ming Jian, Nantou County, Taiwan
Altitude: 350m
Sourced: Specialist Taiwanese wholesaler
Cultivar: Wuyi
Oxidisation: Medium
Roast: Medium to High
Picking: Machine
Brewing Advice:
– Heat water to roughly 95°C/203°F
– Use 3 teaspoons per cup/small teapot
– Brew for 3-4 minutes
Packaging: Non-resealable vacuum-sealed bag packaged in Taiwan
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