Product Overview
Ying Xiang, a hybrid from Tainong No.2022 strain (mother) and Qingxing Oolong cultivar (father) in 1962, was researched for decades by TRES and named Ying Xiang by public votings with its unique pleasant aroma.
Being selected as a premium oolong varietal, developing sugary sweet aroma, and golden hue liquor, with mineral and vegetal flavors and a touch of citrus lingers with sweetness aftertaste which is different from any other green oolongs.
Brewing Guide: The water used to steep this tea is about 85-90 degrees Celsius depending on an individual's preference. Use the ratio of 1g to 50cc (or 1g to 25cc), the first infusion time of about 6 (or 3) minutes is recommended with more or less time depending on the desired concentration. As a rough guide, the higher the temperature of the water or the greater the number of leaves used, the shorter the steeping time should be. The tea leaves should uncurl for full flavor.
For the ultimate enjoyment, a traditional Chinese Yixing teapot is recommended for loose oolong tea. The teapot should be half filled with leaves and initially steeped for 30 seconds (depending on an individual's preference) with the steeping time increased by an additional 10 seconds for each successive steeping. The leaves may be steeped multiple times.