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2017 Spring tea chaozhou dancong spring snow huangzhixiang 50g

this huangzhixiang enjoys very delicate ,soft tea liquid with lingering after taste sweetness in the mouth ,mixed with light orchid aroma in the tea liquid
Item Code: TOP2017 chnxue huangzhixiang 50g
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2017 Spring tea chaozhou dancong spring snow huangzhixiang 50g 
Its light orchid aroma 

Original:
Wudong, Chaozhou, Guangdong province  Harvest time: 2017 spring 
Picking standard: Two or three half-matured tea leaves 
Dried tea color: Bloom dark brown color 
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
Dried Leaf 

Tea liquor and Infused Leaf




sensory evaluation
The liquor is in bright yellow color. A strong infusion will appear in clear orange. The honey orchid floral aroma lingering in mouth, refreshing, smooth and sweet.
Tea Mountian View


 

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.



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huang zhixiang 

huangzhxiang  is from the  fenghuang mountain around 400 meters above sea level 
Creamy almond smell, light nutty flavor ,slight dandelion astringency ,also lots of buttery notes 

huangzhixiang is from the  fenghuang mountain around 400 meters above sea level 

Tea variety: more than 50 years old

 


Original: fenghuang moutain Chaozhou, Guangdong province 
Tea master : Song Lin 
Harvest time: 2017 spring 
Picking standard: Two or three half-matured tea leaves  
Dried tea color: Bloom dark brown color  
Shape: Tight, lightly-twisted stick shape  
Aroma: Natural, fresh nutty aroma, with unique honey & floral fragrance  
Taste: Mellow taste, with long-lasting sweetness  
Tea soup color:Bright yellow

 

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.

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