Taiwan has been a paradise of new tea varietals, providing varietals such as Jin Xuan and Cui Yu which were both developed back in the 1980s. However, Taiwan is also a great place for cultivating new varietals, such as the Baxiang you are seeing here. Developed in Fujian province of China in the 1980s, Baxiang is a varietal that is quite famous for its distinctive aroma, and now we finally have the Taiwanese version of this tea.
 
We finally had a chance to process this unique varietal ourselves this year, and it turned out very different from what we have from last year. The "Immortal" from 2019 was processed by our good friend Mr. Zhuang, who focused on the "aroma" of the material. As for us, we emphasize more on the "rhythm" of a tea when it encounters your mouth and throat. As a result, this new Baxiang is more about the long lasting mouth and throat feeling that could linger smoothly.
 
For tea lovers who would love to explore the world of "craftsmanship" in tea processing, this "Baxiang" series so far may offer a proper insight for you. 

Current condition: We could no longer obtain the material even after more than three years of waiting, and this is probably our final work on such unique varietal, and thus the price is adjusted.
 
2020 Spring Vintage - 0.88 oz (25 grams)
 
Recommended Preparation:
Amount of Tea: 1 gram to 28 ml of water (1ml = 1g by weight) Try: 1 gram to 20 ml of water
Temperature: Boiling, 212°F
Steeping Times : 1st Infusion - 3 minutes, 2nd Infusion - 3 minutes, 3rd Infusion - 4 minutes
 
By following this method, you should have an accurate profile this tea and may adjust the steeping times to your preference. Please note that this method does require boiling water so ensure your water is as hot as possible.