Origin: Qimen, Anhui province, China.
Harvest: April 2017
Cultivar/Tree Variety: local Qimen cultivar- rich in aromatic essential oils.
Temperature of water and amount of leaves: boiling water 100C..2 g/100ml for standard brewings. 4-5g/100g for gong-fu cha (series of many short-time infusions)
Suggested brewing method: porcelain gaiwan of clay teapot. We suggest to use series of short infusions using more leaves than standard brewing. First infusion should be very short (not more than 30-40 sec). For next infusions please increase brewing time consequently for 10-15 seconds.