Lin Wen-Shin Dashi
The Tieguanyin cultivar was brought to Taiwan from Fujian Province in China during the early 20th century and was planted in the Muzha district of what is now Taipei City. This tea is medium oxidized and then dried and roasted 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 slightly acidic yet has no bitterness whatsoever. The finish is long and persistent, although a touch lighter than the spring version. This tea will continue to deliver long after the cup is emptied.
Grower: Lin Wen-Shin
Cultivar: Hong Xin Wai Wei Tao (Tieguanyin)
Region: Muzha Taipei City
Harvest: November 9, 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