Our first collaboration with Kuanxin Tea (Taiwan). The name "Qingling" derives from the Qingxin Oolong tea varieties that grow in high mountains. Due to the high altitude and abundant clouds, Qingxin tea leaves grow slowly, resulting in a sweeter taste and a refreshing floral aroma reminiscent of orchids or jasmine. High mountain Qingxin Oolong tea is a good representative of Taiwanese tea.
Tasting:
Notes: Orchid, feeling of Spring, Ripe fruit, honey notes, round and warm body.
You can brew it in a gaiwan, teapot or directly in a bowl. We do not recommend using tea infusers, as the leaves need enough space to unfurl. The amount of leaves will depend on the volume of the infusion, but we recommend approximately 4-5 g per 150 ml.
Steeping: A first steep of 45 seconds in water at 90-95 °C. For the second steep, add the same amount of water and increase the time by 15 seconds consecutively. Repeat this process at least five or six times.
We advise to use soft, low-chlorine water to better release the aromas and tannins.
