A traditionally prepared, light roast, oolong harvested in the Spring.
- Dry Leaf Aroma: Sweet lilies
- Wet Leaf Aroma: Rich with subtle hints of vanilla
- Body: A tea that possesses all the ancient benchmarks of this popular oolong. The sweetness spreads and disappears along the taste buds, reappearing in the light, floral finish. Fields of lilies and flourishes of sweet cream grace the green-gold infusions. Mouthwatering vanilla notes cling to the bottom of the cup. A great, introductory TiKwanYin that remains true to the age old standards.
- Finish: Delicate mandarin blossom
- Qi: Light and refreshing
Vessel size: 90ml - 180ml. Tea quantity: 1/3 or 1/2 Vol. of vessel capacity. Water Temperature: Shrimp-eye boil - 175 degrees F
Flash rinse: Pour the heated water over the tea leaves until covered. Quickly pour out the water and allow the now rinsed leaves to sit for 60 sec. 1st steep: 5s - 2nd steep: 10s - 3rd steep: 10s - 4th steep: 30s - 5th steep: 60s.
Traditional Kung-Fu Tea Preparation:
Pre-heat your tea vessel with boiling water, discard water before putting tea in. Add the tea leaves to the heated vessel. Add boiling water to the leaves until tea vessel overflows. Discard water immediately, this is to rinse and heat the tea leaves