NEW & Limited supply!
WEIGHT: 6g/50g
ORIGIN: chaozhoufenghuangshan, guangdong, China
DESCRIPTION:Among many teas, Fenghuang Dancong, known as the "perfume of tea", is deeply loved by tea lovers because of its rich aroma. It can be said that collecting the different aromas of Fenghuang Dancong with the expectation of stamp collecting is also a great pleasure for tea lovers. Different from the well-known aromas such as honey orchid and duck shit, the tea recommended by Tongxinshe Teahouse today comes from the ancient Fenghuang Mountains. It is the oldest variety of Fenghuang Dancong tea and carries a profound historical and cultural heritage "Fenghuang Dancong Lao Cong Shui Xian". When brewing for the first time, you can imagine Monet's "Sunset" with your eyes closed, the sunset is colorful and hot. The layers of the tea soup are rich and wonderful, slowly sliding from the tip of the tongue, layer by layer, and the long tea rhyme promotes a warm current, like the floating clouds in the sky.
The land and water of one place nourish the people of one place. The quality of tea produced is naturally different due to different climatic conditions. Wushan is the second highest peak in the Fenghuang Mountains. It is blocked by clouds and fog all year round, with little sunlight and high humidity. The high altitude mountain field makes the tea produced taste sweeter and thicker. This Phoenix Laocong ShuiXian grows at an altitude of nearly 1,100 meters in Wukui Mountain, Fenghuang, Chaozhou. It adopts natural free-range management, no pruning, no pesticides and chemical fertilizers. It is a rare tea tree. Due to its high age, its roots grow downward from the surface and stone layer, blending with the mountain field, and its mineral intake is higher than that of ordinary tea trees. After nearly a hundred years of accumulation and weathering, it has the "laocong taste" that tea drinkers say. In addition, the output is very small, only about 1kg per year, which is very precious.
In addition to high-quality tea varieties, the charcoal roasting process is the most critical. Only excellent charcoal roasting technology can roast the tea with a good taste. This tea is roasted quite well: it has been charcoal roasted three times in total, and the last charcoal roasting lasted for two days and two nights. The smoothness and softness of this tea are just right. Unlike Wuyi Narcissus and Zhangping Narcissus, the aroma of this Phoenix Laocong ShuiXian is not too prominent, but it has a very good soup feeling and mellow taste.
The dry tea strands are tight, elegant and uniform. After pouring water, the tea soup is clear and transparent, and the aroma is fresh and pleasant. It is soft and smooth in the mouth, sweet aftertaste, soft and delicate tea soup, sweet water is smooth in the mouth, strong aftertaste, the aroma and taste are naturally melted in the tea soup, from which you can taste the full roasting of this tea.
Brewing method:
Teaware: It is recommended to use a 110ml small covered bowl
Tea amount: about 6g (recommended weighing)
Brewing water: purified water, mountain spring water
Water temperature: 100°C boiling water
Brewing: No need to wash the tea, use boiling water high-injection method, it is recommended to stew properly after five or six infusions