Black tea
Produced in San Xia, south of Taipei. The tea is handpicked and crafted from the Chin Xin Gan Zhi cultivar, a variant of Qing Xin, one of Taiwan's most esteemed cultivars for oolong tea. The tea exhibits the characteristic qualities of Taiwan's black teas, with fruity notes and a long, nuanced finish.
San Xia is mostly known for production of green teas.
Origin: San Xia, Taiwan
Taste: Rich fruity flavor, with hints of tropical fruit.
Appearance: Whole dark leaves, rolled.
Steeping Instructions:
4dl teapot - use about 6 grams of tea. Pour in 100 °C water and let it steep for 1.5 minutes.
2dl teapot - use about 3 grams of tea. Pour in 100 °C water and let it steep for 1.5 minutes.
Second steeping 2.5 minutes.
Third steeping 3.5 minutes. Make sure the water temperature does not drop, the flavor develops with the heat.
The tea is suited for a lot of steepings on same leaves.
