This tea is also old-school in its wonderful traditional rice paper packaging, each containing 9 grams of tea. Each package contains both full leaves and a little more shredded, which was preferred in some versions of the traditional gongfu cha and allowed you to quickly get a balanced but strong infusion. Tea in this style is still popular among Chinese minorities in Singapore or Malaysia.
Origin: Wu Yi Mountains, Fujian, China
Harvest: May, 2016
Color of liquor: bronze
Aroma: incense, charrcoal wood, roasted almonds, ripe fruit
Flavor: roasted, caramel, chocolate, nutty, mineral, iron, full, oily, long-lasting mouthfeel
Temperature: 100º c
Steeping Time: Ideal for gong fu tea brewing but if prepared in shiboridashi etc... 1min; 1,5min; 1,5min; 2min; 2,5min...