Cai’s technique draws out powerfully aromatic volatiles that make for a memorably smooth and complex expression of this classic wulong, with notes of lily in the nose and a lingering pear finish. Tie Guan Yin is most often made these days with the more ubiquitous Qing Xin cultivar, but Cai is a traditionalist and works exclusively with the now less prevalent yet original Hong Xin cultivar in his production. His experience and attention to detail shine.
Tasting Notes: Lily, pear, honey cake
Farmer: Mr. Wang
Region: Anxi, Chanzhou, Fujian, China
Harvested: May 2022
Cultivar(s): Hong Xin Tie Guan Yin
Soil type: Reddish Yellow
rinse, 6g : 180ml : 90°C : 2m
2nd~5th steep: add 30s each
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