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A very complex taste that generously releases aromas of ripe peach and nectarine, dried apple, honey sweetness and a very mellow toasty. The flavour is medium strong with its floral fragrance lingers on the palate long after enjoying the cup. The tea leaves produce a bright golden liquor with a distinctive floral aroma resembling the natural fragrance of Osmanthus flower.
Please note that this Phoenix Osmanthus IS the classic version, also known as ‘Gui Hua Xiang’ and NOT the scented style.
Fenghuang Mountain, Guangdong Province, China. Altitude of 450 Meters.
April 2020. 2 to 3 leaves are picked and partially oxidised and then gently roasted on a high heat.
Water temperature: 100°C
Leaf to water ratio: 1g per 100ml.
Brewing time: About 2-3 minutes.
Tips: Adjust the leaf to water ratio if you prefer to shorten the infusion time or for lighter and stronger taste. Do not leave any water in the pot between each infusion, this is so as not to lose any precious flavour and prevents a too strong taste for the next infusion.
Recommended Water: Try to use natural mineral water.
Water temperature: 100°C
Leaf to water ratio: 8g per 100ml.
Brewing time: About 10 seconds for the first 4 infusions and extra 20 seconds for later brews.
Tips: Always pre-heat your tea vessel with boiling water and discard the water before putting in the tea leaves. Do not rinse the tea leaves.
Recommended Water: Try to use natural mineral water.
