Chrysanthemum Jinxuan Oolong | 3 tea bags

Chrysanthemum indicum is a native Taiwanese plant commonly called Indian chrysanthemum or wild chrysanthemum. Around December of each year, the mountainside of Huadong Mountain is full of the wild chrysanthemums. At this time, the temperature in the mountains is already very low. In order to preserve the shape of the chrysanthemum, the workers need to pick flowers by hand. After harvesting, the chrysanthemum is dried at a low temperature to retain its aroma and nutrients. Brew this tea with hot water and take a sip: What you first felt was that the soothing floral fragrance slowly released with the heat. Then it leads to the unique milky fragrance of the Jing Xuan variety. Finally, the essence of Huadong Mountains.

• Ingredients : Wild Chrysanthemum, Jinxuan Oolong
• Origin : Zhushan Township, Nantou / Hualien and Taitung
• Fermentation level :   lightly fermented
• Degree of fermentation ▲ | Degree of roasting ▲
• Brewing temperature : 90~95 degrees
• Aroma & Taste : Light creamy and cinnamon aromas with a sweet milk sugar finish
• Best Enjoyment Period : 2 years

Tea bag cup brewing method.
1. Warm the cup by pouring hot water into it to keep the tea hot.
2. Add the tea bags, the heat of the warm cup will immediately release the aroma of tea. 3.
3. Smell the aroma, the fermentation level and roasting level will give different aromas.
4. Fill with 300-500ml of hot water, recommended temperature 90°C-95°C.
Allow to stand for 3-5 minutes and enjoy.

Cold brewing method.
1. Tea leaves: water = 1g: 100ml.
2. Put the tea leaves into an empty bottle with a lid and fill with 300-600ml of room temperature drinking water.
3. Leave at room temperature for 2 hours. 4.
4. Chill in the fridge for 8-12 hours. The tea is ready for cold brewing.