Other loose tea leafs 25-1000g.
Moonlight ( yue guang bai / 月光白)The white tea which comes from Jinggu County of Yunnan province. Unlike tea from small bushes, this one has a pretty large leaves. The spring harvest from big arbor trees ( around six feet tall ). The tea is slightly fruity with mild sweet, honey texture and smooth flavor.
Early spring 2018. Intensive scent of fresh almond with orchid notes, followed by noticeable after taste and in the mouth and throat for a long time. This tea from The Wu Dong mountain, It is one of the part of Phoenix Mountains, where are the most old growing trees located. It is a home to several tea varietals specific to the region. This one comes...
"Mi Tao Xiang" in translation is the scent of peaches, which is the dominating texture of this tea. The tea soup is bitter in front but gets sweet lingering feeling on side of the tongue which overall turns to the peachy-ish mouth feel. you need to be careful with the breiwing technique , to not turn the tea into the bitter tasteless water.
You have to be very careful with amount of putting into the gai wan and time of brewing. The dry leafs release flavor very quickly and its quite easy to get it oversteeped and bitter. The red-pink tea liquor is slightly bitter ( more than other dan cong teas we sell ), but it does have very pleasant sweet taste after.
Noticeable "dui wei" flavor of the fermentation with heavy earthy notes. Medium dark red tea liqueur leaves sweet sensation in mouth right after the first cup. The fermented tea leafs can be steeped many times ( 20 ish ) and still give the sweet mouth feel.
Strong and heavy earthy notes will flow through your nose while brew first few infusions and and bitter sensation would be in present same time ,which would significantly fade away after 3-4th infusion and ruby red tea liquor starts to kick sugar in back of your tongue with woody scent in your nose.
If you think that tea farmers are drinking their very good gu shu cha with the lunch or dinner, you are wrong. The "huang pian" yellow leafs which being selected out from pu-erh tea after all processing are used as daily drinker for farmers. This one particularly is a selection from old tea trees. And it does have some deep notes of caramel and honey.
Fresh sweet and deep scent is released from brewed fragile big leafs. Green apple skin and hazel-nut would be probably main notes of the complex flavor of this tea. Pleasantly bitter and sweet same time. This batch is higher quality of our previous DC013 Xue Pian Wu Ye ( big ) .
The flowers from wild tea trees growing in Gao Li Gong Shan ( Ten Chong area ) . Ya Bao is usually used as additional ingredient for black or pu-erh tea. It gives sweetness to the bitter tea and bring forest ( wild scent ) notes. The scent of fresh melting snow in early spring comes out from the glass or pitcher. Sweet taste with notes of pine tree forest...