Chao Cha is an ancient technology of tea processing, dating back to the times of the Ming Dynasty, which has remained unchanged until nowadays. The feature of the method is the long manual roasting of tea leaves with interruptions for cooling. «Shuixian Chao Cha Oolong» was made in Hemi tea farm (Jieyang County).
In appearance: small olive-gray spirals of twisted tips. The fragrance is viscous and deep, nutty-biscuit. The liquor is transparent, with yellow hue.
The brewed tea has multifaceted and bright herbaceous bouquet with nutty, woody, berry, biscuit and citrus notes. The fragrance is complex, nutty-herbaceous. The taste is rich, multifaceted, varies from oily and soft, with nutty-biscuit accent in the beginning to juicy, with woody tartness and refreshing berry sourness in the end.
Brew tea with hot water (75-95°С) in a porcelain gaiwan or in a teapot of porous clay. The proportion is 4 g per 100 ml. The time of the first steeping is about 5 seconds. After that do short steeps (just for 1 second), increasing steeping time for each subsequent step, if necessary. You can repeat this method up to 12 times.
«Dancong Chao Cha» is a great ceremonial tea: bright, long, multifaceted and interesting.