Portrait This tea stems from a wild tea forest which the government bought back in order to re-naturalize the land. The absence of human interference allowed for the growth of tall and healthy tea trees. Over time the plants have developed a deep reaching root-base which lets them penetrate the rock layer and absorb essential minerals, leading to the distinct flavor (石乳香).Nowadays the common way of roasting tea is via electricity (convection and conduction). The tea transforms in a quick, clean and easy to control way. However, heat can only be applied on the surface which makes for a harsher result. In contrast to this teacher Lai is committed to traditional charcoal roasting. In this elaborate process infrared energy reaches the core of the cells and reshapes the character of the tea into a vivid and energetic direction. Technicalities aside: Have you ever enjoyed the penetrating warmth of a campfire on a crisp night? Compare this to a conventional wall mounted heater. Both sources emit warmth but they feel very different. The same principle applies to roasted tea.If this tea were a person, we would characterize it as humble, calm, natural and not trying to please anyone. To us it tastes round, thick and earthy. This loose leaf premium tea underwent a light roasting process. Information Cultivar • Qing Xin OolongType • OolongOrigin • Xiluan Dashan, Nantou, TaiwanElevation • 1.600 mFarming method • wildHarvest • spring 2019, hand-pickedOxidation • lightRefinement • light charcoal roasting (龍眼木) Brewing Suggestion • red clay Zhisha tea pot• 100 °C• 5,5 g | 100 ml• 30 s - 35 s - 40 s - ...
