Lin Wen Shin Dashi
The Tieguanyin cultivar was brought to Taiwan from Fujian Province in China during the 19th century where it was planted in the Muzha district of what is now Taipei City. This tea is well oxidized and then dried and baked over charcoal. Master Lin’s Muzha Tieguanyin is an extraordinary example of this style; it came third in the recent national competition. Long and nutty, viscous and mouth-filling, this is a tea that simply does not stop.
Grower: Lin Wen Shin Dashi
Region: Muzha Taipei City
Harvest: Spring 2016
Use between 3-5 grams of tea, about a teaspoon. Pour 195°F (90° C) water over the leaves and steep for 2 minutes. Always remember to adjust steeping time depending on water temperature, amount of tea you have and personal flavor preference. Increase time and temperature slightly with each infusion