Ti Quan Yin er blant Kinas mest berømte teer. De kommer fra det sørlige Fujian-provinsen, og det var i disse åsene at te først ble rullet til små kuler. Det gjorde at teen kunne oksidere sakte og utvikle disse fantastiske smakene over tid.
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.