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2020 Oolong Dancong Spring Tea Da Wu Ye

TOP2020 春大乌叶
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
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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: 2020 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


packing




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: 2020 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

 

Brewing

We suggest to brew gongfu style to gain the best out of the tea. 

-Use 3-5g per 100mL.

-Use boiling water (100C) for the rinse and first infusion.

-Use under boiling (95C) for the next 3 infusions.

-Use 90C when the leaves have opened up entirely. 

 

Teaware

A thin porcelain gaiwan or a zhuni clay pot is your best bet. The thinner teawares retain the fragrance well; zhuni clay is a thinner type of clay. 

 

About our farm

Our farm is based in Wudong village, Chaozhou, China. Wudong village is far from the hustle and bustle of the city, away from pollution. Our family has been on this farm for the past 80 years, crafting the  best dancong. We mostly sell to people in China, but we believe that the rest of the world needs to know what true tea is like! If you have any questions, feel free to email us at 13539809549@163.com

 

To ensure maximum quality, we only harvest our leaves four times a year. Our older bush teas (luxury teas) are harvested once a year.

Our Spring and Winter harvest are the best due to the low temperatures.

Our farm is at an else

1 We handpick all of our leaves, careful to pick only the optimum leaves. We pick 1 bud+1-2 leaves

2 Then, we sun wither the leaves. This is a carefully timed process and depends fully on the sun.

3 Then comes the indoor withering. We then bring the leaves indoors to cool them now. 

4 After the cooling, they are layed on large bamboo sieves. They are then tossed vigerously to “dance” the leaves, done 5-8 times. This process softens the edges which draws out more flavors.

5 The oxidation part is next, done in an air conditioned environment. The dancong leaves are partially fermented in a large pile overnight. In the morning it is then fired at 180 degrees. 

6 The leaves are then fixed to a temperature of 230 degrees.

7 At this step, the leaves are ready to take on their distinct shape. The leaves are rolled continuously; this crushes the leaves but doesn’t break them. This releases the oils out of the leaves which give it the “dancong taste.”

8 A machine then takes the job of rolling the leaves out of clumps and into individual leaves.

9 The dancong leaves are back in the oven, dehydrating the leaves. This step is done in a wood fired oven, giving the floral taste.

10 We then meticulously check every leaf to make sure it is of upmost quality. We take out all the old leaves and stems.

11 The leaves are ready to be roasted. The dancong maocha is roasted for 10 hours by charcoal roasters, checked every hour or so. This process must be carefully watched.

12 It is finally done! We package our fresh dancong; where it is then shipped to you!

 

Please be aware that due to your computer monitor display the color may have some difference between the picture and the physical item

Please according to you to buy the dress fabric, select the corresponding fabric color chart

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