Origin: Shui Lian Dong, Zhengyan Protected Area, Wuyishan, Fujian, China.
Vintage: May 2018
Tea Varietal: Rou Gui (cinnamon flower)
Age of tea trees: around 30 year old.
Temperature of water and amount of leaves: 100 C 6-7g/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 10 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.