Made from spring shoots of the Taiwanese Qinxin variety in a small tea farm in Lam Dong Province.
In appearance: large, olive-green clumps of twisted tea shoots with small brown stems. The fragrance is intense, spicy-floral. The liquor is transparent, with a light grape green shade.
The bouquet of the ready-made tea is fresh, multifaceted, floral-herbaceous, with woody, fruity and nutty notes. The aroma is intense, spicy-floral. The taste is dense, smooth and sweet, with fruity sourness, hints of spice and a refreshing finish.
Steep the tea in a hot water (95°C) in a gaiwan or in a teapot made of porous clay. The proportion is 6 g per 100 ml. The time of the first steeping is 10 seconds. After that do short steeps (for 2-3 seconds) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 9 times.
“Qinxin wulong” is an excellent choice for the gongfucha style tea ceremony - multifaceted, fragrant, long-lasting.