Dong Pieng Yin Fang

«Winter Flakes – Silver Pikes» is made of late autumn tea shoots grown in the Wuyi Mountain Nature Reserve. During manufacturing the tea leaves were exposed to moderate fermentation and baked on charcoal (medium heat).

Dry leaf: lengthwise twisted, middle size, olive-green and grayish-brown color. The aroma is warm, spicy-floral. The liquor is transparent, golden-brown color.

The brewed tea has bright, spicy-biscuit bouquet with honey-floral accent. The aroma is warm, sensual. The taste is juicy, silky, sweetish with a slight tartness of dried berries and spice, transforming into refreshing aftertaste.

Brewing suggestions. Brew tea with hot boiling water (85-95°C) in a porcelain gaiwan or a teapot for strong fermented oolongs of porous clay. The proportion is 5 g per 100 ml. The first infusion should last for 8-10 seconds. After that just rinse water through teapot or gaiwan, increasing the exposure of each next infusion. You can repeat this brewing method up to 7 times.

Warming, relaxing tea for those Yancha connoisseurs, who appreciate its subtle, floral component.

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