Description ORIGIN & HARVEST TIME China, Fujian, Tongmu Village, Wuyi Shan 2021 CHARACTER A mixture of mountain air, pine resin, and charcoal aroma on a wuyi xiaozhong base, with complex, sweet, fruity aromas hiding behind the smokiness! In the old days, tea was not smoked at all, typically for red teas it was first withered, rolled, left to oxidise for a long time, then roasted briefly and dried. The base black tea is sweet, very complex and especially strong. This excellence cannot disappear from the tea even after smoking. DOSAGE & BREWING GUIDELINE A) Traditional way in a gaiwan/clay teapot: 3-5 grams 150 ml water. According to the Gongfucha, it can be boiled several times at 85-90°C, with 30-40 sec. infusions. B) Modern brewing in a jug: 3-5 grams 300-500 ml water. It can be infused with 90 °C water 2-3 times after 2-3 minutes of brewing.
