Mr. Xu’s tea garden in Wu Yi Mountain, Fujian Province, China
Camellia Sinensis Sinenesis, Qi Zhong Cultivars
HARVEST TIME AND PROCESSING
Early May. 1 young shoot with 2 opened leaves were hand-picked, fully oxidized and then dried over charcoal heat.
Complex, strong floral aroma of a bouquet of wild flowers and fruity sweetness with a lingering aftertaste.
Qi Zhong literally means “strange cultivars”, which is the term for a mixture of indigenous varietals growing in a same tea garden. The farmers harvested leaves altogether which creates a natural blend of teas that offers intensity and complexity of profile unparalleled by single varietals. The tea garden locates in the deep inside of Wu Yi mountain range at about 1500 meter high. The higher altitude allows the tea bushes to grow slower and absorbing more mineral and nutrition from the ground.
Gong Fu Brewing:
Teaware: porcelain Gaiwan or teapot, Yixing clay teapot
Leave/water: 4g /100ml
Water: boiling filtered water (or mountain spring water), then wait for about 5 mins to cool down to 95°C.
Infusion: about 10 seconds for the first 3 brews, then add more time for each subsequent brews. After each brewing, tea leaves must be filtered well and kept without water to preventing the liquor becoming stewed and leaves being over cooked and also to avoid unpleasant feeling in your palate.
Ratio: 1g for 100ml water
Water: boiling filtered water
Infusion: First infusion at least 2 minutes, the leaves are good for 4-5 infusions. Add a little more time for each subsequent infusion.
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