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2017 Oolong Dancong Spring Tea Da Wu Ye

this da wu ye enjoys very delicate ,soft tea liquid with lingering after taste sweetness in the mounth ,mixed with light orchid arma in the tea liquid
Item Code: TOP2017 春大乌叶
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2017 春大乌叶
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  • Description
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Specifications
China chaozhou tea grower 

Spring da wu ye 
Da wu ye Dancong is from the  fenghuang mountain around 600 meters above sea level 
Da Wu Ye  as it gets its name from its big, shiny dark tea leaves. Da Wu Ye is a light-roasted Dancong, and famous for its light orchid aroma. 
the pleasing light orchid aroma comes quickly to your nose and long-lasting. After 9 times of infusion, the orchid aroma still exists/lingers in the infused tea leaves & tea liquid. 
 
Original: fenghuang mountain around 600 meters above sea level 
Feng huang moutain  Chaozhou, Guangdong province  
Harvest time: 2017 spring 
Tea master :Song Lin
Picking standard: Two or three half-matured tea leaves  
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



Tea liquor 


Infused Leaf


sensory evaluation
natural almond flavor .unique flower fragrance ,rich lasting aroma, tea soup :golden bright unique mountain flavor, has infusion resistance and lasting sweet aftertaste
Tea mountain View 



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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.

Tea variety: more than 60  years old

Original: fenghuang mountain around 400 meters above sea level 
Feng huang moutain  Chaozhou, Guangdong province  
Harvest time: 2017 spring
Tea master :Song Lin
Picking standard: Two or three half-matured tea leaves  
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

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