Wudong Mountain, Guangdong Province, China
HARVEST TIME AND PROCESSING
April 2002. 2-3 slightly open leaves were picked and partly oxidised and dried, then tea has been stored in a melt drum for undergoing maturation. Finally, tea was baked for couple times before they introduce the tea to the market.
This is an aged Phoenix oolong, harvested in 2002 and has been kept since for appropriate maturation so that the flavour becomes stronger. The flavour becomes very sweet like ripe berries or dried fruit with slightly woody notes.
Phoenix Dan Cong oolongs are said to be excellent immune stimulants, particularly effective for respiratory health. Maturing is believed to even more so increase the healing potential of this tea. Our Phoenix Shui Xian is an excellent tea to enjoy in cold and rainy days, and it is also suitable for further aging.
The dark leaves yield golden brown liquor that has intensive aroma but warm and soft, the flavour is deep with a hint of dried fruit and caramelized brown sugar note and nicely balanced with the tingling bitterness of tangerine peel. This aged Phoenix Shui Xian is more bold and woody than most Phoenix Oolongs.
As with other Phoenix oolongs, we highly recommend “Gong Fu” style brewing.
Great for both normal brewing method or Gong Fu style brewing, but the advantage of Gong Fu brewing is that it is easier to make tea taste much thicker and richer because of a higher ratio of tea leaves to the volume of water with shortening the brewing time, and enjoy a very fresh and original flavour of tea from each brewing.
Common brewing method:
Water temperate: 100°C
Leaf to water ratio: 2g per 100ml
Brewing time: about 5 minutes
Tips: adjust the leaf to water ratio if you prefer to shorten the infusion time or for lighter and stronger taste. Please do not leave any water in the pot between each brew, so as not to lose the precious flavour and taste of tea and preventing from too strong taste for the next brew.
Gong Fu Brewing Method:
100°C Leaf to water ratio:
8g per 100ml Brewing time:
about 5 seconds for the 1st
infusion, and increasing the infusion time for each subsequent brewing. Tips:
always pre-heat your tea vessel with boiling water, discard water before putting tea in. You don’t have to rinse the leave for a fine tea