“Green Dancong from Meizhou” is made in the Baxian village, Meizhou County in spring 2015. This Guangdong Province area shares borders with the Chaozhou in the south-east. The tea history of these places is more than a thousand years old. Local chronicles of the Song Dynasty said about tea, which had been made in the Lingguangsi monastery on Innashan Mountain and Sizhusi monastery in the Dabu County. During the Ming Dynasty the tea tradition was spread to neighboring districts. The local mountain (height ranges from 500 to 950 m altitude) tea bushes are of the same Dancong Agrotype as tea bushes in the nearby Chaozhou Privince. Their tea leaves are used by the local peasants to produce green tea for domestic consumption.
The dry tea leaves are ash-green, varying twisted and there are also some fragments. The aroma of dry tea is sweet, grassy with a spicy hint. The clear liquor is vibrant and bright green-yellow.
The bouquet of brewed tea is original, bright, round, herbaceous, with the notes of spices, sunflower seeds, melon, seaweed and meadow flowers. The aroma is gentle, grassy, slightly spicy. The taste is mild, dense, buttery, slightly sweet, with subtle berry acidity. The nice aftertaste is refreshing.
Green Dancong is brewed with hot boiled water 85-95 ° C in a porcelain gaiwan, teapot for green tea or glass tea ware. Take 3 gr per 100 ml vessel. Make short infusions (just for a second) and increase the infusion time gradually. It goes 6-7 infusions.
It is rare, original green tea with thick, buttery taste and a very special bouquet, which is worth a try at least once. It is easy to brew it, it doesn’t become bitter and it suits with a hot boiled water. This tea has light toning, refreshing, meditative effects, relieves fatigue, refreshes perception, activates the process of thinking.
