The dry aroma of this tea awakens when lightly shaken in the gaiwan. When brewed you can taste the complex technique that Wang employs to draw out notes of pear and roasted almond with a powerful orchid aromatic.
The multi-day process according to Huang Wang is “Cai Qing (Pluck), Shai Qing (Roll), Bei Huo (Bake)”.
Tasting Notes: pear, orchid, roasted almond
Farmer: Mr. Wang
Region: Chaozhou, Guangdong, China
Harvested: May 7 2017
Cultivar(s): Qi Lan
rinse, 6g : 180ml : 90°C : 20s
2nd: 50s; 3rd: 90s; 4th: 2m; 5th: 2m30s
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