This selection is a Spring plucking from Li Shan in Taiwan. This chinsing cultivar is grown at 3600 feet elevation and has great structure and depth with excellent balance and finish. The plants are only 20 years old and in the prime of their lives.
Taste: floral with pear accents
Liquor: golden yellow
Caffeine: moderate to high
Steep: First infusion 4 minutes; 30 seconds thereafter
Leaf Amount: one teaspoon per cup
Water Temp: 195° F (90° C)
Compact, curled leaves so a little goes a long way. A yi xing pot or gaiwan comes in handy for brewing multiple infusions. First rinse the leaves for 15 seconds in hot water to prepare them for brewing. Brew the first infusion for 4 minutes, completely pouring off all liquid when finished. Infuse again for 30 second for up to four infusions.