Chi Ye 2010

Presented here in its aged version, the Chi Ye has often been a staple of our Phoenix Mountain wulong (Feng Huang) selection.
Deliciously fragrant, this tea bears many scents and greatly evolves throughout a long tea session. If at first opulent flowers and ripe fruits notes are easily detectible in the cup, rich buttery aromas quickly appear to grab the spotlight. From dandelions to apricots and rhubarb, the tea comes with a whole procession of nuances to discover.
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- Cultivar: Chi Ye
- Pour water, at recommended temperature for the infusion, on to the leaves.
- Allow leaves to soak for 5 to 10 seconds.
- Strain off the rinse water and begin your infusion.
- Pour water, at recommended temperature for the infusion, on to the leaves.
- Allow leaves to soak for 5 to 10 seconds.
- Strain off the rinse water and begin your infusion.
