Description
Temperature of water and amount of leaves: 100 C 7-8g/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, rinse the tea for 5-10 seconds using boiling water and afterwards pour out all the water from your pot. The process of rinsing tea leaves is often defined as a waking the tea and is very important for quality of next brewings. Main aim of waking the tea is to remove caffeine and eventual pollution from old tea aged for many years. First drinkable infusion should be very short- not more than 10-15 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.
ktrout222 (verified owner) –
Wow! This is an incredibly sour sheng for the first few steeps (in an invigorating and refreshing and very pleasant way) – moves into bitterness with later steeps. But there is an incredible deep forest funkiness with herbs and smoke, even some creaminess. A very powerful and complex tea with a great range of flavours and a long lasting lingering aftertaste. Will be really interesting to see how the young sharp flavours develop, great experience !