«Cui Feng» (“Emerald Peak”) was made at an altitude of 2400 m in Da Yu Ling area (Nantou County, central Taiwan). It’s the highest elevation tea growing area in Taiwan. Processed by qin xiang technology (multiple twisting, shallow fermentation and low-temperature heating).
In appearance: medium-sized, green pellets of twisted tea shoots. The aroma is intensive, floral-herbaceous. The liquor is transparent, with a light greenish-yellow shade.
The bouquet of the ready-made tea is fresh, floral-herbaceous with fruity and nutty notes. The aroma is high and tender, floral-herbaceous. The taste is smooth, soft and buttery, sweet, with a delicate fruity acidity and lingering finish.
Steep the tea in a hot water (85-92°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 6 g per 100 ml. The time of the first steeping is about 20 seconds. After that do short steeps (5-10 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 12 times.
«Cui Feng» is an excellent tea, the choice of gourmets and sophisticated connoisseurs.
