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PINGLIN TIKUANYIN
A very high-end tea produced in Pinglin and harvested in early April. It is made from Chin-xin tea plants, an ancient Taiwanese cultivar renowned for producing some of the island's finest teas. The plantation's altitude is approximately 800 meters.
This oolong tea, rolled into pearls with floral flavors, has undergone a heavy roasting after production, giving it warm notes of chestnut and hazelnut.
Brewing Instructions: This is a premium tea, and we strongly recommend following the basic dosages and using high-quality water to brew this tea.
High-quality water will be water with very low mineral content. Check the dry residue on the label of the water you wish to use; a value between 20 and 100 mg/L will be suitable. That said, this is not an infallible rule; some waters with 130 mg/L work well (Volvic), while others below 100 mg/L have less good results. A fairly reputable and inexpensive water is the Grand Barbier spring, which you can find at Carrefour.
We recommend using a medium-sized teapot to fully enjoy this tea, 300 to 500 ml, although very good results can be achieved in larger containers. Brewing temperatures can be varied, from 80 degrees for a light brew to near-boiling water for a strong brew with more body and slightly more astringency, tannins and bitterness.
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