Jas-eTea

Source：Muzha, Taipei, Taiwan 

Production Season：Spring 2011

Grade：Premium

Quantity: 25 grams

 Introduction
Originally, Ti Guan Yin was from the Anxi, China.  In early 20th century, Master Chang brought Ti Guan Yin tea bushes from China and planted them in the Muzha area, Taipei, Taiwan due to the extremely suitable environment. Ti Guan Yin tea trees blossomed in the Taipei environment.  In addition, unique skills and tea production craft successfully spread throughout Taiwan for a century. To produce this unique Ti Guan Yin, first and foremost, the cultivar must be the unique Ti Guan Yin cultivar.  Second, a special process is key to make this tea; this process includes skillful roasting after the final drying step. The roasting steps need to be performed repeatedly until the Ti Guan Yin is perfectly done.  In the end, the tea will exhibit a very special acid-fruit taste in the tea liquor which is called “Iron Taste.” 

Features
With various roastings performed at different temperatures and at different stages during tea producing process, the overall tea quality reflects the very unique acid-fruit taste and lingering mellow finish undertone.  A master is responsible for producing this outstanding tea. 

Leaf Shape
Each leaf is firm with even and complete shape, and the most significant feature of Ti Guan Yin is the wrinkled surface of the leaves.

Leaf Color
Glossy dark-brown color on the leaves.

Fragrance
Rich, pure fruity fragrance with some roasted charcoal aroma.

Tea Liquor Color
Clear, pure, reddish and deep orange-yellow color

Tea Liquor Taste
Rich and smooth acid-fruity taste, no bitterness or astringent taste. Very mellow and lingering finish!

Personal Tasting notes:  I am very proud to be offering a number of Taiwanese teas.  I find these teas amazingly complex and they provide an amazing combination of visual, olfactory and palate sensations.  The combined impact on the all the senses provides such an amazing tea drinking experience for me that I want to share it with as many people as possible.  Visually, the tea is extremely appealing providing a beautiful deep, orange-yellow color infusion that is wonderful to appreciate in a clear vessel.  The tea liquor provides an amazing rich-fruity fragrance indicative of the high quality of this production that takes your olfactory senses to another level;  you almost don't need to drink the tea to experience the wonder of it.  Once you start to savor the tea, the liquor covers the tongue smoothly providing an acid-fruit that is not overwhelming but very satisfying.  For those that do not appreciate astringency in their tea, you may find this to be your perfect cup of tea; there is virtually no astringency in the mouth as the tea rolls over the tongue.  You may call me frugal but I tend to push this to at least 10 infusions by increasing the brewing times in the later infusions.  Even in the later infusions, the color is beautiful and the taste is still satisfying. It is evident that this tea was prepared by a Taiwanese tea master. 

Ti Guan Yin Garden Introduction

About 1000-1200ft altitude, moderate temperature and rainfall in each season provides the tea trees a great environment to grow and blossom.  Ideal soil conditions provide a very fertile resource.  In addition, gravel is used in between the tea trees in the tea garden.  The Ti Guan Yin tea trees thrive in this environment.

The Taiwanese tea masters provide an extremely sophisticated skill to make this very amazing tea.  Annual Production：Total harvest is 1500Kgs, Premium grade is around 120Kgs.

Brewing for tea evaluation
Steep 3g tea leaf in 150cc with water heated to about 205° and steep for 4-5 minutes.  The lower water temperature really brings out the fruit tones.

Suggested Brewing for everyday consumption
Steep 3-5g of tea leaf in 80-100cc of water heated to 205° degree range for 1 minute during first infusion. Use 30 seconds for the second infusion, and add 10-20 seconds for the following infusions.  This tea provides at least 8 infusions. The tea leaves need to be fully expanded in the container; remember not to put too much loose tea to allow for expansion and avoid overpacking. The capacity of teaware or container is better using something less than 100 cc.  The amount of dry loose tea should be about one fourth or less of the teaware container used for infusion in order to allow the tea room to expand.   

Teaware : Gongfu teaware or Yixing pots are best suited for Ti Guan Yin Tea.  Gaiwan or porcelain teaware are also great options to infuse this magnificent tea.