This represents the high-end of the traditional Ti Kuan Yin Teas. From the An-xi region of Fujian Province, China. The dark emerald green leaves that are 40% oxidized are tightly wound and unfurl on brewing, imparting a smooth body and sweet finish.
Use 2 teaspoons per 12 to 16 oz pot. Use Very Hot (180º - 195ºF.) water. Steep for 3 to 5 minutes. Can be infused 4 to 6 times.
This represents the high-end of the traditional Ti Kuan Yin Teas. From the An-xi region of Fujian Province, China. The dark emerald green leaves that are 40% oxidized are tightly wound and unfurl on brewing, imparting a smooth body and sweet finish.
Use 2 teaspoons per 12 to 16 oz pot. Use Very Hot (180º - 195ºF.) water. Steep for 3 to 5 minutes. Can be infused 4 to 6 times.
This represents the high-end of the traditional Ti Kuan Yin Teas. From the An-xi region of Fujian Province, China. The dark emerald green leaves that are 40% oxidized are tightly wound and unfurl on brewing, imparting a smooth body and sweet finish.
Use 2 teaspoons per 12 to 16 oz pot. Use Very Hot (180º - 195ºF.) water. Steep for 3 to 5 minutes. Can be infused 4 to 6 times.
This represents the high-end of the traditional Ti Kuan Yin Teas. From the An-xi region of Fujian Province, China. The dark emerald green leaves that are 40% oxidized are tightly wound and unfurl on brewing, imparting a smooth body and sweet finish.
Use 2 teaspoons per 12 to 16 oz pot. Use Very Hot (180º - 195ºF.) water. Steep for 3 to 5 minutes. Can be infused 4 to 6 times.
This represents the high-end of the traditional Ti Kuan Yin Teas. From the An-xi region of Fujian Province, China. The dark emerald green leaves that are 40% oxidized are tightly wound and unfurl on brewing, imparting a smooth body and sweet finish.