凝 gîng. 2022 Spring PingLin PauTsiong Tea
Notes & Flavors
White Garland-Lily, White Champaca, Honeydew Melon Peel, Lotus
Deerland Grade / Quality Tea / a memorable tea for the enthusiast
It is balanced, delicate, and with several distinctive, outstanding characteristics.
Early Spring 2022
PingLin Region. 500 m
Oxidation Level. Light
Roasting Degree. None
About this tea
This PauTsiong Tea crafted with cultivar CuiYu performs impressively with its abundant fragrance; slight astringency may garnish the finishing of this tea and intrigues the mouth-watering sensation. The tea liquid is light-bodied with a mild crispy tone; layered with floral flavors. A real treasure of spring.
The crafting technique of PauTsiong Tea was first developed and promoted by two tea makers, Wei Jing-Shi 魏靜時 and Wang Shui-Jin 王水錦, in 1912's Formosa Taiwan, thus letting the tea that could "capture the floral fragrance without being scented“ earns its position in the tea world ever since.
Crafting an exquisite specialty tea starts with the corresponding plucking standard, and the famous „One-Bud-Two-Leaves“ standard is not meant for every tea, especially not for a classic PauTsiong.
The corresponding plucking for a specialty Taiwanese PauTsiong should be:
When the current seasonal flush has just developed into one bud with five to six leaves on the stem; and the apical tea shoot has opened from its natural curled-up form, pluck the shortly unfold tea shoot and the two to three following young leaves. The leaves should still be very tender, plump, and in light minty-green color. Before the tea crafting, tea makers must carefully guard the plucked fresh leaves against stacking.