Ti Quan Yins är några av Kinas mest kända teer. De kommer från södra Fujian-provinsen, och det var i dessa kullar som teer först rullades till små bollar. Det gjorde att teerna långsamt oxiderade och långsamt utvecklade dessa fantastiska smaker.
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.