"Dancong from Ta Fu Hou" was made in a small tea farm located at an altitude of 700 m on the western slope of the Phoenix Mountains in November 2017. Processed by traditional technology (average fermentation, prolonged heating on charcoal).
In appearance: thin, dark brown flagella of lengthwise twisted leaves. The aroma is rich, spicy-floral. Infusion is transparent, with white grapes hue.
The bouquet of brewed tea is elegant and multifaceted, floral, with notes of ginger biscuits, currant leaf, lime and spices. The fragrance is refined and sonorous, elegant, spicy-floral. The taste is rich and full-bodied, silky and sweetish, with delicate berry sourness, grapes tartness, hints of spice and lingering finish.
Brew tea with hot water (95°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 4-5 g per 100 ml. The time of the first steeping is about 10 seconds. After that do short steeps (just for 2-3 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 12 times.
"Dancong from Ta Fu Hou" is a perfect choice for those gourmets and sophisticated lovers who want to sip on something very special.
