Os Ti Quan Yins são alguns dos chás mais famosos da China. São originários do sul da província de Fujian, e foi nestas colinas que os chás foram pela primeira vez enrolados em pequenas bolas. Isso permitiu que os chás oxidassem lentamente e desenvolvessem gradualmente estes sabores extraordinários.
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.