«Large Dark Leaf» is made of spring tea shoots collected and processed in the alpine Wudong peak area (Phoenix Mountain, Chaozhou County). During the processing in traditional style it was exposed to deep fermentation and baked at medium heat.
Dry flagella of twisted tea leaves are long, dark purple-brown color. The flavor is intensive, with floral and berry hints. The brew is transparent, with a white grapes hue.
The brewed tea has bright, complex, spicy-floral flavor with hints of black currant leaf, milk, clove, vanilla and grapefruit. The aroma is intensive, spicy-floral. The taste is soft, silky sweet, minty cool, slightly astringent, with spice nuances, transforming into long, refreshing aftertaste.
Brewing suggestions. Brew tea with hot boiling water (95-100°C) in a porcelain gaiwan or a teapot for chaozhou oolongs of porous clay. The proportion is 4 g per 100 ml. The first infusion should last for 8-10 seconds. After that just rinse water through teapot or gaiwan, increasing the exposure of each next infusion. You can repeat this brewing method up to 9-10 times.
Classic Chaozhou tea with a bright, polyphonic flavor and energizing effect. In low dosage it fits perfectly for relax.
