Origin: Fujian Province, China
Description: This Mao Feng cultivar produces large leaves that curl into enticing shades of rich gold buds and black leaves after a short oxidization. The leaves are consistent in size, and would lend well to drinking leaves in a bowl style. Grown at an elevation of 600m and harvested at the time of the Qing Ming holiday (which is commonly used as a measurement of time for Spring harvests in China) this tea is full of the flavour provided by nature.
Tasting Notes: This black tea is buttery and bright. True to its name, the steep invokes a sense of honeycomb in the cup. Clear copper notes blend with a light sweetness reminiscent of candied plum. Hints of aged tobacco and molasses deepen the steep, and enrich the aroma that lingers in the cup. There is a delicate floral linger on the tongue.
Method 1: 2g per cup. 95-100ºC water. Steep 3-4 minutes.
Method 2 (Inspired by Gong fu style, using more tea and shorter steep time): 5g per cup. Rinse quickly with 95ºC water. Steep 1.5-2 minutes with 100ºC water. Resteep.
For both methods, leaves will offer several steeps.
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