Lin Wen-Shin Dashi
The Tieguanyin cultivar was brought to Taiwan from Fujian Province in China during the 19th century and was planted in the Muzha district of what is now Taipei City. This tea is medium oxidized and then dried and baked over charcoal. Master Lin’s Muzha Tieguanyin is an extraordinary example of this style. The dry leaf is small dark balls of loosely rolled leaves. The wet leaf is a very dark brown/green with a mixture of single leaves and leaf sets.The tea liquor is a bright, clear tawny color. There are distinctive notes of dark fruit on the nose and the aroma of charcoal roasting is evident. The tea is lightly acidic yet has no bitterness whatsoever. The finish is long and persistent, although a touch lighter than the 2017 tea. This one will continue to deliver long after the cup is emptied.
Grower: Lin Wen-Shin Dashi
Cultivar: Hong Xin Wai Wei Tao (Tieguanyin)
Region: Muzha Taipei City
Harvest: April 10, 2018
To prepare this tea in the traditional gongfu style use a gaiwan or Yixing pot and 6 grams of tea per 100ml of water at 212°F. Steep for 35 seconds. Reduce time to 30 seconds for the second steep and then increase with each subsequent steep.
Use between 3-5 grams of tea, about a teaspoon for an 8 oz. cup. Pour 212°F (100° 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