Origin: Guangdong Province, China
Description: Sourced from a small tea farm in the East of Guangdong province, the leaves are grown at high elevation in the Phoenix Mountains. Made in the Dan Cong style, the plucked tea is withered by hand for 6 to 8 hours with gentle rolling to release the fragrant aromas and oils as the leaves oxidize. It is then expertly fired with wood charcoal, lending to the delicate floral toastiness of nose and palate. This Oolong is naturally sweet, and prized for its complexity.
Tasting Notes: The aroma smells of toasted sweet woods and dried flowers, which develop notes of honey and fresh petals as the tea sits, especially in the empty cup. The palate is delicately earthy - warm, autumnal, with a lovely complexity to the finish. After a delicate tannin bite mid-palate, the linger evolves into the taste of fresh mineral river water, with a clean sweetness. A wonderfully nuanced tea, good for many subsequent steeps and further flavour developments.
Brewing Instructions: 3 - 4g per cup. Rinse with 100ºC water, pour off immediately. Use 100ºC water. steep 2 minutes. re-steep.
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