DAN TSUNG #3
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Aroma: bright, floral, with hints of berries and fruit.
Taste: fresh, honey-fruit, slightly creamy. Slight delicate viscosity. Long sweet aftertaste.
Impact: boosts overall energy and focus. Best enjoyed during a long, calm, ceremonial tea session.
Guangdong oolong from Fenghuang Mountain. The climate and soil in this region are favorable for tea production. The name translates to "Duck Shit Aroma," but don't let that deter you. According to one legend, the farmer named it such to deter thieves due to the tea's strong and attractive aroma. Another version suggests it was a marketing ploy to draw attention. Regardless, the tea is multi-faceted and delicate. Lao Cun's addition notes that the leaves used to make this oolong were harvested from trees over 50 years old. The taste and aroma of tea from old trees are more vibrant, and the effects are deeper and more potent. Ya Shi Xiang is lightly fermented, so it can withstand more infusions than most teas from this region.
STEEPING INSTRUCTIONS
Traditional Preparation
Add 5-6 grams to a Gaiwan 3.4 OZ ( 100ml ).
Use 200°F water.
Briefly rinse the leaves. Decant and discard this infusion.
Infuse the first brew for 5 seconds.
Infuse 2nd and subsequent brews for 10-30 seconds.
Repeat several times until the flavor and aroma of the tea dissipates.
As the brewing session ensues, increase infusion time to coax out the body and strength of the final infusions.
Infusion method
Use a teapot or French press.
Preheat the vessel well.
Take 2 grams per 3.4 OZ ( 100ml ) of the vessel.
Use 200°F water. Infusion time is 2-4 minutes up to taste.
INGREDIENTS
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