抽出時間
3–5分
推奨
煎数
2
推奨
湯温
95°C
推奨
茶葉の割合
—
酸化度
—
カフェイン
High
注目のノート
TannicFruityVegetalハーブ
概要
Pairing: breakfast pastries, aged cheese, or dark chocolate
Before he was thirty years old, Mr. Zhou was winning national tea competitions. Now he and his daughter manage the family garden tracing its roots back to 1879. This seventh/eighth generation duo produce a variety of Sanxia Biluochun (lit. Sanxia Green Snail Spring) made from Ganzai genotype of Qingxin (青心柑仔). The family also applies their heirloom techniques to black, white and oolong processes (including recondite Fujian Yancha stock). Enticing aroma gives way to lucid mouthfeel with structured, fresh tannin and a satiating finish. The Formosa Green Snail is by turns fruity, herbaceous, and vegetal.