Harvest: May 5, 2020
Taiwan is a celebrated origin of highly-specialized teas. Tea gardens above 1,000 masl are designated as Gao Shan Cha, directly translating as "High Mountain Tea." Tea from these elevations is extremely precious, as the gardens only produce twice a year. The harvests differ so greatly with an abundance of water-based aromas in Spring and oil-based aromatics in Winter. Another notable taste found in superior Gao Shan Cha is Dan Bai Wei--"egg white's aroma," referencing the richness of amino acids and creamy mouthfeel. In the West, this essence is perceived as buttery or even umami. The flavors are densely packed due to the influx of nutrients from the plants coming out of their winter hibernation.
This spring harvest is from the Li Shan mountain which translates as "Pear Mountain." The final light baking captures the freshness and aroma of Li Shan, and the concentrated floral scent pervades the air during brewing and translates equally into the cup.
Fresh pressed sugar cane juice, evergreen forest dew, umami, and lilac.
Add 6g tea leaves to a Gaiwan or Gongfu Teapot (per 150ml)
Use water cooled to 195°F
Add water to fill gaiwan, Infuse for 1 minute
2nd infusion: 30 seconds
3rd infusion: 1 minute
4+: add 15 seconds per infusion
10-11 grams per liter 9-10 hours or overnight, using cold water to start.