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Yong Chun Lao Cong Shui Xian 2016

Oolong tea from Fujian Province, China

Yong Chun Lao Cong Shui Xian 2016 Yong Chun Lao Cong Shui Xian 2016 Yong Chun Lao Cong Shui Xian 2016

It is said that the production center of Shuixian cultivar is Zhu Xian Dong, Jianyan City in Fujian. The original strain was transplanted in Wuyishan Mountains, and it greatly flourished there.

Tea production started in 1917, in the tea fields where the trees of this Shuixian are grown. The field was devastated during the Chinese Cultural Revolution, but since the land was cleared, the field has been in an extraordinarily good condition for growing tea with no help of fertilizer and chemicals. The tea leaves are picked only once a year.

This Yong Chun Shuixian was produced from about 60-year-old tea trees in April 2016, and the tea leaves were roasted three times, finally roasted with charcoal.

Feature: This exceptional tea is characterized by a long-lasting, pleasantly mild, lightly toasted and slightly nutty flavor, rich in minerals, with a floral scent that reminds us of orchid flowers and sweet after-taste. It has very mellow and mild taste and is very popular for anyone because of well-balanced fragrance and taste. Ideally prepared with water at 95-100 Celsius and 30 second infusions; subsequently we gradually increase the time of re-steeping.

Production time: April, 2016
Place of Origin: Yongchun county, Quanzhou city in Fujian
800 meters above the see level

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Origin: China

Ingredients: oolong tea

Shelf life: one year

Dimensions: 12 x 20 cm

Net weight: 20 g

Unit price: / pack

Quantity:

Cost:

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*Exchange rate for informational purposes only.
We invoice in Japanese Yen.

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How to prepare

1. Warm a teapot by pouring boiling water.
2. Put tea leaves of 3~4g into the pot per water of 150cc and pour boiling water to the pot at about 95~100℃.
3. Warm pitcher or a cup by pouring the rest of boiling water.
4. Steam it in about 60 seconds. If the scum comes up in tea, take it off with the edge of the tea cover. No need to throw away the tea to wash tea leaves. Steam it in a shorter time (about 50 seconds) in second infusion because tea leaves are already open after making cups of tea for the first time. After several infusions, taste of tea is getting weak, so take ten seconds longer to steam for each cup in order to make some cups of tea equally.
5. Pour the tea into pitcher from a teapot first to make tea even, then pour it to the cups. Make sure to open the lid of a teapot to prevent it steaming too much.

The taste of tea is a matter of preference, so try infusing tea in several ways and find your
favorite way to infuse.

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