Ingredients: Oolong Tea Loose Leaves
Product description：
Honey Orchid, one of the top ten aroma types, is the largest cultivated aroma type. It has a taste reminiscent of sweet honey, displaying a distinctive charm of "rich honey and lingering orchid."
Dry Tea: The appearance of the tea leaves appears coarse, not tightly rolled, varying in size, containing broken leaves and stems, relatively oily, with a green-brown color.
Soup Color: The soup color ranges from deep yellow to light yellow, exhibiting a bright hue. Aroma: It possesses a rich honey floral fragrance, with an exceptionally high aroma. The floral fragrance can be consistently detected until the end of the brewing process.
Taste: The taste is sweet and mellow, with a rapid sweet aftertaste, although the longevity is not sufficient. It is refreshing to drink and can endure multiple infusions.
Leaf Bottom: The leaves vary in size, with a relatively uniform and bright color, feeling soft when pinched.
This tea perfectly embodies the essence of honey and orchid fragrance. Whether through hot or cold brewing, the floral aroma is discernible. The taste is remarkably sweet and mellow, offering a delightful experience that appeals to many consumers for its aromatic profile and flavor.
Brewing Instructions:
Tea Brewing Container Materials:
(1) White porcelain lidded bowl (allows for clear observation of leaf bottom)
(2) Clay teapot / Yixing purple clay teapot (less likely to scald hands for women)
(3) Glass utensils (visually appealing, great for photography)
Tea Amount:
For a 150ml lidded bowl, it is recommended to use 6-7 grams of tea.
For a 120ml lidded bowl, it is recommended to use 5-6 grams of tea.
(Lighter/Darker taste, adjust +/- 1-2 grams based on the above standards)
Water:
Mineral water > Purified water > Purified tap water
Tea Brewing Method for Ya shi Dancong :
Water for Brewing: It is best to use natural mineral water, followed by purified water or filtered tap water.
Tea Amount: Around 5-8 grams. (Based on the Number of Servings)
Tea ware: Use a lidded bowl or a purple clay teapot, according to personal preference.
Water Temperature: 95-100 degrees Celsius, keep the water continuously boiling, or in a state of warmth.
Steeping Time: The first infusion is a warm-up, essentially rinsing the tea. Pay attention to using boiling water and work quickly; if it takes more than 3 seconds, too many substances are extracted, and this infusion should not be consumed. For infusions 1-10, steep for 0-20 seconds. However, don't be mechanical; appreciate the tea with care.