Origin: Ning'er area of Simao (Yunnan)
Varietal: Yun Kang #10 varietal
Altitude: 1300-1350 meters
Picking: Bud and top leaf
Know your tea:
Ingredients: 100% pure tea
Tasting Notes: Whiff of honey, bitter malt, roasted nuts, dark chocolate, green banana.
Liqueur Body: full-bodied, dry mouthfeel, long finish.
We encourage you to experiment with the amount of leaves, amount and temperature of water, and infusion times to reach your preferred strength of tea, but here's a suggestion for this particular tea:
2 grams of tea per 120ml of water at 98 degrees. Time the first infusion for 2 minutes and 1-1.5 minutes for the subsequent ones. Reinfuse 3-4 times.
Rinse your tea before the first infusion, to 'awaken' the leaves. You can do this by just submerging the leaves in warm water at the prescribed temperature for each particular tea, and then discarding that water. This will also preheat the vessel and prevent the water temperature from drastically falling during the infusion.
Most reinfusions require the same or higher temperatures than the first infusion because the leaves will already be moist, but the time for each reinfusion will first reduce till a certain number of reinfusions, and then it will need to be increased till you've maxed out the potential of the leaves.