Ti Quan Yins behoren tot de beroemdste theeën van China. Ze komen uit het zuiden van de provincie Fujian, en het was in deze heuvels dat thee voor het eerst tot kleine balletjes werd gerold. Hierdoor kon de thee langzaam oxideren en langzaam deze geweldige smaken ontwikkelen.
The floral note is so soft and sweet on the first steep, and the leaves unroll beautifully into whole pieces after a couple rounds. I’ve been brewing it gongfu style and the flavor keeps evolving — definitely my new afternoon ritual.
The little rolled balls unfurl beautifully on the third steep, and the floral aroma just keeps coming — I've already gone through half the bag in a week. Even the leftover leaves in my gaiwan smell like spring.
The tightly rolled little balls do unfurl nicely in the gaiwan, but the spring floral aroma is more subtle than I expected—almost vanishes by the third steep. It’s a pleasant, gentle cup, just not as fragrant as I’d hoped for the price.