This tea is using the leaves picked from hundreds year old tea trees. It taste more sharper, mellow and deeper, drinker can really taste the tree but not just the tea and may feel the strong energy from the hundreds year old tea tree.
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|Making processes||withering, rolled, oxidized, baked to dry|
|Health Benefits||on stronger and warmer the stomach, blance gastric juice, it does better than others|
|remarks||good in the cold weather and always good for ladies.|
Color: dark-brown with a bit golden
Shape: tight stripe
Size: around 25mm
Smell: dry fruit, woody
Teaware: clay teapot,Porcelain Gaiwan, glassware
MY Teahouse suggest using 85-90 degree ºC rinse the leaves for 2 seconds to wake the leaves up first. Then brewing for about 10-20sec for the 1st-3rd infusion, 20-30sec for the 4th and 5th infusions, and 45sec-1minutes for the 6th and more infusions. ( Clay teapot need less time then Porcelain Gaiwan)
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