凤凰单丛 桂花香 Osmanthus Fragrance or Gui Hua Xiang,
At about 450 meter-high on Fenghuang Mountain, Guangdong Province, China
HARVEST TIME AND PROCESSING
2-3 leaves are picked and partially oxidised and roasted with high heat.
This Phoenix tea produces bright golden liquor with a distinctive floral aroma resembling the natural fragrance of osmanthus flower. This is a very complex Phoenix tea 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.
Try both ways of brewing, you will notice that the tea will give you a very different result:
Common brewing method:
Water temperate: 100°C
Leaf to water ratio: 2g per 100ml
Brewing time: about 4 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:
Water Temperate: 100°C Leaf to water ratio: 8g per 100mlBrewing time: about 5 seconds for the 1st – 3rd infusion, and increasing the infusion time for each subsequent brewing.