2024 Spring tea chaozhou dancong huangzhixiang 60g
This tea is incredibly flavorful and sweet .It had a really sweet light fragrance and nice orange aroma
Original:
Wudong, Chaozhou, Guangdong province Harvest time: 2021 spring
Picking standard: Two or three half-matured tea leaves
Dried tea color: Bloom dark brown color
Shape: Fat, lightly twisted shape tea leaves
Aroma: Natural and fresh unique light orchid aroma
Taste: Freshness, mellow, thickness, unique flower taste
Tea soup color: Bright golden yellow
Dried Leaf
Tea liquor and Infused Leaf
packing
sensory evaluation
The liquor is in bright yellow color. A strong infusion will appear in clear orange. The honey orchid floral aroma lingering in mouth, refreshing, smooth and sweet.
Tea Mountian View
Brewing vessel: Gaiwan (120-150cc capacity) or Yixing tea pot (120-150cc capacity)
Water: Purified or mineral water is the best.
Brewing water temperature: Over 95°C or 203°F.
Used tea amount: Gaiwan or Yixing pot :5-8grams per Gong Fu Cha; (based on personal taste)
Brewing Steps:
1) Warm up- First to warm up the vessels, then to pour out the hot water;
2) Smell dried tea fragrance- Then put the teas in Gaiwan/Yixing Pot, cover the lid, and shake the Gaiwan/pot gently for about 3 seconds, then smell the dried leaves aroma.
3) Wash the tea quickly- Pour the hot water into the Gaiwan/pot and pour out the water quickly; then smell the tea aroma on the lid first to enjoy the pleasing Oolong tea aroma;
4) First infusion- pour the hot water into the Gaiwan/pot again, and steep for about 3-5 seconds before pouring out(based on personal taste);
5) Coming infusions- the steeping time for the successive infusion can be 3-5 seconds longer than the previous infusion.
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Brewing
We suggest to brew gongfu style to gain the best out of the tea.
-Use 3-5g per 100mL.
-Use boiling water (100C) for the rinse and first infusion.
-Use under boiling (95C) for the next 3 infusions.
-Use 90C when the leaves have opened up entirely.
Teaware
A thin porcelain gaiwan or a zhuni clay pot is your best bet. The thinner teawares retain the fragrance well; zhuni clay is a thinner type of clay.
About our farm
Our farm is based in Wudong village, Chaozhou, China. Wudong village is far from the hustle and bustle of the city, away from pollution. Our family has been on this farm for the past 80 years, crafting the best dancong. We mostly sell to people in China, but we believe that the rest of the world needs to know what true tea is like! If you have any questions, feel free to email us at 13539809549@163.com
To ensure maximum quality, we only harvest our leaves four times a year. Our older bush teas (luxury teas) are harvested once a year.
Our Spring and Winter harvest are the best due to the low temperatures.
Our farm is at an else
1 We handpick all of our leaves, careful to pick only the optimum leaves. We pick 1 bud+1-2 leaves
2 Then, we sun wither the leaves. This is a carefully timed process and depends fully on the sun.
3 Then comes the indoor withering. We then bring the leaves indoors to cool them now.
4 After the cooling, they are layed on large bamboo sieves. They are then tossed vigerously to “dance” the leaves, done 5-8 times. This process softens the edges which draws out more flavors.
5 The oxidation part is next, done in an air conditioned environment. The dancong leaves are partially fermented in a large pile overnight. In the morning it is then fired at 180 degrees.
6 The leaves are then fixed to a temperature of 230 degrees.
7 At this step, the leaves are ready to take on their distinct shape. The leaves are rolled continuously; this crushes the leaves but doesn’t break them. This releases the oils out of the leaves which give it the “dancong taste.”
8 A machine then takes the job of rolling the leaves out of clumps and into individual leaves.
9 The dancong leaves are back in the oven, dehydrating the leaves. This step is done in a wood fired oven, giving the floral taste.
10 We then meticulously check every leaf to make sure it is of upmost quality. We take out all the old leaves and stems.
11 The leaves are ready to be roasted. The dancong maocha is roasted for 10 hours by charcoal roasters, checked every hour or so. This process must be carefully watched.
12 It is finally done! We package our fresh dancong; where it is then shipped to you!
Please be aware that due to your computer monitor display the color may have some difference between the picture and the physical item
huang zhixiang
huangzhxiang is from the fenghuang mountain around 400 meters above sea level
Creamy almond smell, light nutty flavor ,slight dandelion astringency ,also lots of buttery notes
huangzhixiang is from the fenghuang mountain around 400 meters above sea level
Tea variety: more than 50 years old
Original: fenghuang moutain Chaozhou, Guangdong province
Tea master : Song Lin
Harvest time: 2021 spring
Picking standard: Two or three half-matured tea leaves
Dried tea color: Bloom dark brown color
Shape: Tight, lightly-twisted stick shape
Aroma: Natural, fresh nutty aroma, with unique gardenia honey & floral fragrance
Taste: Mellow taste, with long-lasting sweetness
Tea soup color:Bright yellow
Brewing vessel: Gaiwan (120-150cc capacity) or Yixing tea pot (120-150cc capacity)
Water: Purified or mineral water is the best.
Brewing water temperature: Over 95°C or 203°F.
Used tea amount: Gaiwan or Yixing pot :5-8grams per Gong Fu Cha; (based on personal taste)
Brewing Steps:
1) Warm up- First to warm up the vessels, then to pour out the hot water;
2) Smell dried tea fragrance- Then put the teas in Gaiwan/Yixing Pot, cover the lid, and shake the Gaiwan/pot gently for about 3 seconds, then smell the dried leaves aroma.
3) Wash the tea quickly- Pour the hot water into the Gaiwan/pot and pour out the water quickly; then smell the tea aroma on the lid first to enjoy the pleasing Oolong tea aroma;
4) First infusion- pour the hot water into the Gaiwan/pot again, and steep for about 3-5 seconds before pouring out(based on personal taste);
5) Coming infusions- the steeping time for the successive infusion can be 3-5 seconds longer than the previous infusion.