Charcoal Roasted Dong Ding Yin Xiang

Tai Cha No.20, a variety of Taiwan tea, is a new type of tea created in 2004 and named Yin Xiang.
Our affiliated tea producer, Naoya Urayama has roasted this Yin Xiang, using Longan charcoal. The leaves of Yin Xiang were rather well fermented without losing its fragrance and roasted afterwards. The roasting technique used is called Yan fire roasting, meaning quick, high-heat roasting. Such roasting is pretty difficult as the leaves are catch fire easily, but the kind of leaves used are resistible to high heat. Yin Xiang roasted with Longyan charcoal is a very rare and ambitious attempt, meaning that it brings a new era to tea production.

Place of origin: Lugu Township, Nantou County, Taiwan
Production time: beginning of April, 2018
Cultivar: Yin Xiang
Fermentation grade: middle-high
Roasting: middle roasting
Way of roasting: roast with a basket for roasting (with charcoal of Longan tree)

TASTING NOTES
This tea is a masterful combination of pleasantly sweet, honeyed notes and sensually smoky, refined flavors in which the smokiness is like a veil that remains in the background throughout the experience and never dominates. Sipping this tea leaves a particularly moist, slightly creamy sensation in your mouth. Ideally prepared after a brief rinse, starting with 95-degree Celsius water and 30-second infusions, gradually increasing the time of re-steeping.

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