Wulong Tea
Taiwan

Ali Shan 1999 (Charcoal Roast)

Product code: CSTVI-47
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Plucked by hand and aged since 1999 by successive charcoal roasting, this high mountain tea offers an infusion with glossy black leaves and warm fragrances. Its liquor is rounded, velvety and deploys a broad range of aromatic nuances, with accents through woods and vanilla to notes of iodine (seaweed) and empyreumatics (coffee, caramel). The finish is gentle and deep.

  • Cultivar: Qing Xing
  • Altitude: 1350m
Gong Fu Cha technique
balance Quantity / 250ml of water
2
thermometer Temperature of infusion
95
Rinse leaves
  1. Pour water, at recommended temperature for the infusion, on to the leaves.
  2. Allow leaves to soak for 5 to 10 seconds.
  3. Strain off the rinse water and begin your infusion.
lined-clock Infusion length 1
30 sec
lined-clock Infusion length 2
15 sec
lined-clock Infusion length 3
15 sec
Teapot method
balance Quantity / 250ml of water
1
thermometer Temperature of infusion
95
Rinse leaves
  1. Pour water, at recommended temperature for the infusion, on to the leaves.
  2. Allow leaves to soak for 5 to 10 seconds.
  3. Strain off the rinse water and begin your infusion.
lined-clock Infusion length
+/- 4 min
Flavour wheel To better identify the aromatic notes of each tea
Floral Fruity Wooded Earthy Spice Vegetal

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