Rock Orchid is one of tea bush varietals in Wu Yi Mountain for making Rock Tea. This varietal is named after its unique characters of pure floral fragrance, gentle flavour and natural sweetness, just like smelling a delicate orchid flower.
Guan Yin Yan, Wu Yi Mountain, Fujian Province, China
HARVEST TIME AND PROCESSING
Handed picked in April 2020. Leaves were then carefully sun-withered, partially oxidised and then dried leaving aside for sorting. Stems were removed, only the dark twisted leaves were used for the final product and these leaves were carefully roasted over charcoal for twice over 2-month time. The tea will slowly develop richer flavour and more creamy texture after one year of resting.
The tea has very elegant and refine floral notes lasted for many brews. When sipping the tea, the liquor smoothly and gently travel from the tongue to the throat, almost like a stream is flowing downhill gently and quietly. The flavour has gently natural sweetness with silky texture lingering in the throat slight cooling feel on the tip of the tongue. Body feel very warm and relaxed at the end of tea session.
Soft water | 100°C | Leaf to water ratio: 2g per 100ml | Brewing for 1 -2 minutes
I would strongly recommend to use Gong Fu Cha brewing method which will bring the full strength of tea.
Gong Fu Cha Brewing:
- Soft water | 100°C | Leaf to water ratio: 8g per 100ml
- Warm all tea wares with boiling water
- 1st - 3rd steep: 20 seconds; 4th: 40 seconds; 5th: 1 min; 6th: 1 min 20 secs; 7th: 1 min 40 secs.