Description
Origin: Tong Mu Guan, Wuyishan, Fujian, China.
Harvest: April 2023
Cultivar: blend of several wild growing bushes.
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.
majchrowicz.b (verified owner) –
Cudowna hongcha, jedna z lepszych jakich dane mi było spróbować w tym roku. Ciemne, pestkowe owoce, przyprawowa pikanteria, sucho-ziemiste nuty, całość głęboka i miękka.