The leaves of Water Fairy was picked from the original Wu YiYan Mt, and used the traditional method for its making process. The main difference between Water Fairy and other teas is that the tea bushes for this tea grows in rocks, not soil as usual tea bushes do. This makes the tea bring some rocky feelings with it.
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|Making Process||Withered in sun, withered in room, repeat oxidising with shaking many times ,pan-dry fried; rolled, baked till dry; selected, sieved, pile evenly, then dried by charcoal|
|Health Benefits||This tea helps digestion and reducing cholesterol better than other teas.|
|Remarks||It is recommended in any of the four seasons, or any gender and age.|
Colour: It is a shiny brown-green.
Shape: It has a long curl/twist-strip, which is also called the “ back of the toad”.
Size: About 40mm
Smell: The smell is rocky, smoky and fruity.
Taste: Resembles seagrass and is a bit rocky.
Teaware: Clay teapot , Porcelain Gaiwan
MY Teahouse suggest using 90-95ºC to rinse the leaves for 2 seconds to wake the leaves up first. Then brewing for about 30-45 sec for the 1st-3rd infusion, 45 sec-1 minute for the 4th -6th infusions, and 1 -1.5 minutes for the 7th and more infusions. ( Clay teapot need less time then Porcelain Gaiwan)
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