EN DE

Da Wu Ye

 

Heady, with a full-bodied aroma, these exceptionally large, twisted leaves produce a nosegay in a teacup: sweet banana gives way to cranberry astringency, to be replaced by the intoxicating scent of jasmine, which lingers in the nose long after the tea is finished. Harvested from aged tea trees on Fenghuang Mountain, these leaves reward the gongfu cha practitioner with the patience to enjoy their longevity: steep after steep brings one step after step into a garden of flowers and fruits, with a singing brook of mineral water to tie it all together—a palpable demonstration of what makes Dancong oolongs so valued by tea lovers the world over.
  • ORIGIN:  Tianzhukeng, Fenghuang, Chaozhou, Guangdong, China
  • MEANING:  Big black leaf (da wu ye)
  • CULTIVAR:  Da Wu Ye
  • AGE OF TREE:  Appx. 90 years old
  • HARVEST TIME:  March 2020
  • ALTITUDE:  800 metres
  • TASTE:  Jasmine, banana, mineral


Preparation
IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 5 infusions: 45, 45, 60, 90, 120 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.

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