This traditional "Ti Kwan Yin" from An Xi county, Fujian, China. Moderate oxidation and rolling of the leaves brings out the smooth flavor and slightly floral taste.
Brewing: 1 tsp, 212 deg, 2 min, 5 infusions.
Brewing vessel: gaiwan, Yixing clay teapot. Gongfu or Kungfu brewing method strongly preferred.
Storage: Keep Milk Fragrance Ti Kwan Yin cool and dry away from direct sun light and other spices