A special type of oolong w/ a honey aroma stemming from it being a bug-bitten tea. This Qin Xin varietal is grown in Hsinchu County, Taiwan, like our Eastern Beauty, but w/ less oxidation at around 20%, lighter roast, & tightly rolled as opposed to twisted leaves. Sweet, buttery, lightly vegetal, w/ a deep honey richness, making it more complex than most light oolongs. We were very happy to find this unique bug-bitten oolong, & we’re glad to share it with you now!
Tasting notes: rich honey, buttery greens, toasted peaches.
Brewing Guidelines: Gaiwan/Yixing: fill vessel 1/3 full of dry tea leaf. Use 190° spring water, rinse the leaves for 3 seconds, discard. 1st and 2ndinfusions: 20 seconds. Add 15 seconds to each additional infusion.
Teapot/mug: use 1 tablespoon of leaf per 8oz of 190° water. Rinse leaves for 3 seconds and discard. Steep for 2 minutes. Add 1 minute to each additional infusion.
