This is about as good as it gets, for a Dancong Oolong from the Phoenix Mt. Range in Southern China. Made by a small family, hand picked and hand crafted-- I was required to put a deposit down for a 3kg allotment months before harvest, due to the high demand. The flavor of most Dancong Oolong produce fruity, sharper notes, as opposed to this cultivar, which instead yields a tangerine, soft body, and velvet texture.
Characteristic Tasting Notes:
Orchid, Floral, Tangerine, Light Charcoal Roast.
Gongfu (Eastern Style Brewing):
Water Temp: 180-186F
Amount: 4-7g tea, 140-200ml Pot
1st Infusion: 5-6 seconds.
2nd Infusion: 5-6 seconds.
3rd Infusion: 5-7 seconds.
4th Infusion: 8-10 seconds.
5th Infusion: 15 seconds (add 5 additional seconds for any subsequent infusions after the 5th).
Western Style Brewing:
Place 2-3g of tea (3-4 tbsp) in a straining device inside a mug, fill with 184F water, steep 5 mins, enjoy.