This is one of the top ten Chinese oolong tea. This tea is picked the leaves from one of the 4 famous rock tea bushes and made by the tea farmer who is the 4th generation of tea family in WuYi Mountain area.This tea is different to most of the other teas is because the bushes are growing in the rocks but not in soil as usual. So the tea taste would bring some rock’s feeling with it.
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|Making processes||withering in sun, withering in room, repeat oxidising with shaking many times ,pan-dry fried; rolled, baked till dry; selected, sieved, pile evenly, dried by charcoal|
|Health Benefits||on help digestion and reducing cholesterol, it does better than the others|
|remarks||four seasons tea for any gender and age|
Color: shine brown-green
Shape: long curl/twist-strip, also called “ back of toad”
Size: about 40mm
Smell: rocky, smoky and fruity
Taste: seagrass, rocky
Teaware: Clay teapot , Porcelain Gaiwan
MY Teahouse suggest using 90-95 degree ºC rinse the leaves for 2 seconds to wake the leaves up first. Then brewing for about 30-45sec for the 1st-3rd infusion, 45sec-1minute for the 4th -6th infusions, and 1-1.5minutes for the 7th and more infusions. ( Clay teapot need less time then Porcelain Gaiwan)
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