2016 lizaiping hongcha


I am sure you all know the Dancong teas from Wudong Mountain – they are mostly famous and traditional oolongs made from cultivars that have special aroma and taste features (honey, orchid, almond flowers, ginseng flower etc). So, this hong cha comes from the one of most famous oolong producing areas. It is made from traditional Mi Lan Xiang (honey orchid) bush growing in the Li Zai Ping Village, where many old single bushes live naturally. This tea is really unique: you can taste the real character of Mi Lan Xiang cultivar with notes of honey, orange peel and resin-like flavour similar to ripe mango skin. All those exotic flavours are mixed with malty and woody notes typical for all good quality hongcha from south-eastern China. Leaves are thin but very well rolled. They are opening slowly during infusions and each cup tastes different. I usually make around 10 infusions from 5g in my 100ml gaiwan. Great hong cha for summer evenings!

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Product Description

Origin:  Li Zai Ping Village, Wudongshan, Guangdong, China 

Harvest: 24.03.2016

Cultivar/Tree Variety:  Shuixian

Temperature of water and amount of leaves: 100 C 5g/100ml.

Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, gently pour the boiling water to the pot.  First infusion should be very short- not more than 20 second. We suggest to increase brewing time for 5-10 seconds in each next brewing. 

We recommend to brew this tea also in the bowl-style- then please use around 1,5g of leaves for 100ml of water. 

Additional Information


30 g, 50 g, 100 g


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