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Ali Shan 1991
Taiwan
This aged wulong is fired at high temperatures to give it a pronounced woody aroma. The rich liquor evoking blackberries and coffee is creamy and finishes on the taste of leather and caramel.
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Quantity of leaf / 250ml of water | 1 tea spoon | |
|---|---|---|---|
|
Infusion Time | +/- 4 minutes | |
|
Infusion temperature | 95 °C | |
| Rinse the leaves | |||
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