This Oolong tea was produced in 2015, slightly oxidized during production (10/20%), it has been roasted several times, the last time in 2016. The Chen family which produces this tea keeps the details of its production secret, it It's a family secret. It is also a tea that they drink very regularly. Its age, and the different roastings have made the leaf very black, which also promotes the endurance of this tea. The leaves are also rolled very tightly, and they take 3 or 4 infusions before unrolling. The successive infusions reveal slightly different flavors, when the heat of the roasting fades little by little during the first infusions.
The leaves used to produce this tea come from different ecological gardens in the Ming Jian region.
Origin: Ming Jian, Nantou County, Taiwan
Chinese Name:烏龍老茶
Cultivar: Si Ji Chun & Jinxuan
Producer Name: Yu Wen Chen
Harvest altitude: 300/400m
Brewing advice: We recommend brewing this tea in Gong Fu Cha (Approximately 7g of leaves for 20cl) at 100 degrees, for an infusion of 45 seconds. This tea can be infused ten times without problems.
