Source: Lugu village, Nantou, Taiwan
Hong Sui Dong Ding. Traditional style, moderately oxidized and roasted. Grown near Lugu village in the mountainous Nantou County, Taiwan, near the only mountain on tropical Taiwan that ever gets snow. This tea is produced by a tea master with 60 years of experience. His traditional roasting method for this tea creates one of the top, and most difficult to produce, artisan teas in Taiwan.
After brewing, fragrance is of ripe fruit, with a mellow, sweet and smooth taste, and long lingering sweet aftertaste.
Organic and sustainably farmed.
Gong Fu: Steep one and a half teaspoons (3-5g) of tea leaf in a small teapot or gaiwan with 205° degree water for 1 minute for first infusion. Then, because the leaves have opened, only 30 seconds for the second infusion. Add 10-20 seconds for the following infusions. Provides at least 8 infusions. The tea leaves need to be fully expanded in the container, please avoid using too much loose tea.
Conventional: Steep one half teaspoon of tea in 8oz of 180°F water for 2-3 minutes. At least 3 infusions.
Gong Fu is a Chinese tea ceremony. Read about it here: http://en.wikipedia.org/wiki/Gongfu_tea_ceremony