Harvest: April 22, 2020
Taiwan is a celebrated origin of highly specialized teas. Tea gardens above 1,000m elevation 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 twice yearly harvests differ greatly with an abundance of water-based aromas in Spring and oil-based aromas in Winter. The flavors in the early year crop are densely packed due to the influx of nutrients from the plants coming out of their winter hibernation. In our Shan Lin Xi Spring Harvest No. 2, we taste Dan Bai Wei --"egg white's aroma," referencing the richness of amino acids and creamy mouthfeel, as well as lilac and orchid. While this lot has the classic presentation of umami and fragrant blossoms, our Spring Harvest No. 1 is reminiscent of equatorial fruits and flowers. Compare these spring teas and enjoy the subtleties of each fragrant and vibrant selections.
Dan Bai Wei, umami, lilac, orchid.
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 to 1.5 minutes
2nd infusion: 30-45 seconds
3rd infusion: 1 minute
4+: add 15 seconds per infusion, building up to 3-4 minute steeps