Blue-green wulong teas 15% fermented
The leaves are rolled and opened freely in a clay teapot.
For the final autumn harvest, the water temperature will be 95°C.
In traditional preparation :
-15cl teapot take 7g, one rinse, infusion 30”.
Generally five to eight infusions, depending on quality.
In preparation for the West:
-Maximum 50cl teapot: take 7g, infusion 2′.
Make two or three infusions
Aromas and tastes differ according to terroir, with the Tie Guan Yin from mainland China being very floral, and those from Taiwan more pronounced towards “buttery”.