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Ding Gu Da Fang Lü Cha

44.44 $
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Herbaceous
Nut
Floral
Berry
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Description and preparation
3 s 75°C 4 g

«Generous from Valley Peak» is an old variety, very popular in the Qing Dynasty, was practically expelled from the market by the famous «neighbor» from Zhejiang Province, the Dragon Well, which is prepared according to a similar technology. Some Chinese tea experts believe Da Fang tea is an ancestor of Longjing tea. This tea is named after its creator, a Buddhist monk Dafang (literally «Generous») who lived in a temple at the top of Lao Zhu Mountain during the late Song Dynasty. He personally grew, harvested and processed the tea and served the visitors with it. The recipe was later shared with the local farmers who prospered from the sales, and in appreciation, they named the tea in honor of the monk.

Nowadays this tea is being considered by many experts to have special effect in reducing weight. Made in the village of Sanyang in April 2018.

In appearance: middle-sized, sharp, flat, pistachio-green tips. The aroma is tender, spicy-herbaceous with a nutty note. The liquor is transparent, with light green shade.

The brewed tea has fresh spicy-herbaceous bouquet with notes of meadow flowers and baked chestnuts. The aroma is fresh and tender, nutty-herbaceous. The taste is full-bodied and sappy, sweetish, with fine berry sourness, spicy nuances and lingering finish.

Brew tea with hot water (70-75°С) in a porcelain gaiwan or in a teapot of porous clay. The proportion is 3-4 g per 100 ml. The time of the first steeping is about 5-7 seconds. After that do short steeps (just for 3-5 seconds), increasing steeping time for each subsequent step, if necessary. You can repeat this method up to 7-8 times.

«Ding Gu Da Fang» is an excellent first-class green tea – fresh, vivid and positive.

Comments
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Саареф Нигдеев / Rating

Очень скучал по этому квадратоподобному монаху с тёмным прошлым.
Субъективно интереснее доброй половины находящихся в радиусе досягаемомти лунцзинов.
Итак гайвань. Семь грамм.
Сухой лист: ягодки со сливками
В прогретой гайвани козинак.
Вода остужена до 70.
Первая пиала - семечки - молоко.
В чахае зефиронька, гоголь моголь.
В гайване на крышке крыжовник.
Вторая заваронька. Луговые травы, смородина, молоко. Свежие весенние клейкие почки.
Третья. Вкус крыжовник. Аромат побережья реки, травы. Ива, мокрый купальник )

Is comment useful? true 0
Максим / Rating

В аромате сухого листа напомнил тыквенные семечки. В первом проливе во вкусе тоже семечки, затем вкус и аромат ушли в сторону зеленого крыжовника и черной смородины. Аромат пустого чахая с первых проливов напоминал взбитый яичный белок, затем ушел в сторону ивы. Интересный чай, интересный опыт!

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