This hand picked tea is processed skilfully by hand to produce its elegant shape. Just a 20kg batch was made of this delicious tea, one of my real favourites, on a farm on the Mirror Mountain of Taiwan. It is the best batch of this tea I have ever tasted. It has a strong red grape aroma in the dry leaves with a raisin like flavour in the cup that also carries subtle notes of bergamot and mint. It is grown on a strain of bush called Fo Shou or ‘Buddha’s Hand’. It has very large leaves with distinct veins, like palm lines. This strain comes originally from the Wuyi Mountain in China. It has been rediscovered and planted by a farmer called Mr Zhuang, who has combined the natural characteristics of the strain, the fertile soil in his garden and 20 years of experimentation to create a unique flavoured tea. There are two ways to appreciate its sweet, almost creamy flavour and complex aroma, depending on whether you want to have milk or not. If you use milk allow 1.5g and brew for 8 minutes! It is worth the wait! If taking black use 1g and brew for just two minutes. It can also be made in the Chinese Gong Fu or 'Kung Fu' style, shorter infusion times but the leaves can be brewed 3-4 times. It is also great with sugar.
|Leaf Grade||Handmade Strip|
|Country of Manufacture||Taiwan|
|Tea Strength||Medium Black|
|Brewing Time||2-8 mins depending on milk usage.|
|Number of infusions||1-4 depending on milk usage.|
|Quantity||1-2g per 100ml of water depending on milk usage.|
- Review by Max Pilotti