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Dancong Collection Premium Old Bushes
Dancong Collection Premium Old Bushes - YUMM CHA
Dancong Collection Premium Old Bushes
Dancong Collection Premium Old Bushes
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Dancong Collection Premium Old Bushes

€35,00
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About

In this premium set, we have curated the finest quality Dancong from the renowned micro-region of Phoenix Mountain. Each tea is meticulously hand-picked only once a year in April, capturing a rare treasure sealed within a small steel tin to preserve its vibrant flavours straight from crop to your cup.

When brewed with the traditional Chaozhou Gong Fu Cha methods and vessels, you'll unlock the full energy and depth of these extraordinary teas and its unparalleled experience.

Enjoy 🙏

Tea Information

Premium Selection A

1) 80-Year-Old Bush Honey Suckle (Duck Shit) 3rd Fired, 2024 Spring, from Ping Keng Tou Village. 7g

2) 80-Year-Old Bush Tong Tian Xiang (Sky-High) 2nd Fired, 2024 Spring, from Wudong Village. 7g

3) 100-Year-Old Bush Superior Dong Fang Hong (the Eastern Red) 2nd Fired, 2024 Spring, from Wudong Village. 7g

 

Premium Selection B

1) 80-Year-Old Bush Mi Lan Xiang (Honey Orchid) 3rd Fired, 2024 Spring, from Da’an Village. 7g

2) 100-Year-Old Bush Charcoal Roasting Ba Xian (the Eight Immortals), 3rd Fired, 2024 Spring, from Wudong Village. 7g

3) 100-Year-Old Bush Superior Dong Fang Hong (the Eastern Red) 2nd Fired, 2024 Spring, from Wudong Village. 7g

Flavour Profile

How to Brew

Gong Fu Cha Brewing uses a Porcelain Gaiwan, Yixing Zhu Ni,or Chao Zhou clay pot.

1) Fill the tea leaves about 70-80% of the Gaiwan or teapot, about 5-7g for 100ml water.

2) 100°C water, infuse for 3 seconds to rinse off.

3) Drink from the 2nd steep and onward; 100°C water, sit 5-8 seconds. It's important to maintain a high temperature and keep each infusion in a relatively short time. It can last at least 8-10 infusions.

The best result is drinking from a thin small cup of 30-35ml, preferably made in porcelain.

Behind This Tea

Loves of Our Teas and Incense!

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