Translation: Coniferous forest close to the stream
Production area: Nantou, at an altitude of 3,300 to 5,400 feet ( 1,000 to 1,650 m)
Harvest season: April, June, September and November
Cultivar: Qing Xin
Tea plantations did not appear on the steep slopes of Shan Lin Xi Mountain until the early 1980s. Although recently introduced, tea growing in the region has expanded more than anywhere else on the whole island of Taiwan. The mountainsides are covered with green and thriving gardens that radiate health. Their energy is reflected in the rich and spirited temperament of the teas they pnoduce.The most interesting teas are made from spring and winter pickings.
Tasting notes: The small beads of shiny leaves, barely softened by the heat of the water, fill the air with fragrances of ground cherry and luxurious flowers. The vegetal base of the infusion bursts with the rich aroma of hyacinth, The nose, while still heady with flowers, offers appetizing notes of candied fruit and melted butter. In the mouth, the liquid is supple and rounded with a sweet vegetal attack. The finish leads us delicately to a vegetal and fruity silk embellished with candied melon and coconut.
Recommended infusion method and accessory: The gong fu cha technique and a zhong or teapot.