Origin: A spring harvest from Pinglin, Taiwan. Twisted dark green leaves. Though produced since 1885, today very little of this tea is grown.
Method: a lightly oxidized tea, between 8 and 12%. Unroasted.
Tasting/Fragrance Notes: Sometimes referred to as “flower tea” because of its smell. Sweet, tropical fruits, rich, creamy, heavier body.
Preparation Instructions: Gongfu - 5 grams, 195F, 20 seconds then add 5 seconds for each steeping