Our Xing Ren Xiang Dan Cong (almond aroma) is made by Lin Songzhu, the famous skillful tea farmer in Gonghou village, Mt Wudong;
carefully-selected the Ju Duo Zhai old trees with age around 80 years old in his tea plantation, plus his nights of stay-up & skillful making techniques & Zuoqing, our Xing Ren Xiang Dan Cong embodies full, rich, deep natural almond aroma & taste, with light honey mixed with strong almond taste in the mouth; complex mouth feeling after sipping the tea liquid and deep throat feeling.
The higher altitude the tea trees grow in the mountain, the smaller & thinner Dan Cong tea leaves; So that is why Xing Ren Xiang Dan Cong dry leaves is tight, thin; besides, due to high mountain tea leaves and skillful making techniques, after several times brewing by Gaiwan, the tea leaves are still quite twisted and not open yet, which is another good character of high mountain tea plus skillful making technique.
All of our light-roasted Dan Cong is stored in the freezer. It will maintain super freshness when hand it to you.
Tea variety: 80 years old Ju Duo Zai tea tree(one main tea tree variety to make almond aroma)
|| Imperial Xing Ren Xiang(Almond Aroma) Phoenix Dancong Oolong Tea
||Gonghou village, Mt. Wudong, Chaozhou, Guangdong province|
|Harvest time:||2016 spring|
| Picking standard:
||Two or three half-matured tea leaves|
|Dried tea color:||Bloom dark green with light brown hue|
|Shape:||Tight, thin, lightly-twisted stick shape tea leaves|
||Natural almond aroma|
||Freshness, mellow, delicate almond taste with complex mouth feeling|
|Tea soup color:||
Bright golden yellow color with super transparency
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)
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.