This tea is one of the 4 famous rock teas. This tea is made by the tea farmer who is the 4th generation of tea family in WuYi Mountain area. Lightly floral mixed with light rocks taste, very different to Golden Turtle, it bring us more warm and kindly feeling.
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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: mid-shine light brown-green
Shape: long curl/twist-strip, also called “ back of toad”
Size: about 40mm
Smell: rocky, smoky and fruity
Taste: slightly sweet and 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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