
Chi Ye Bai Ye
Spoon shaped leaf
This Chinese dark Wulong grown in the Phoenix Mountains (Feng Huang) presents a great example of balanced charcoal roasting: light chestnut aromas with a side of ripe fruits and a lingering flowery breath in the finish.
Made from 35 year old tea plants, it shows surprising depth in profile.
Keep some aside for further discoveries. Its aromas wonderfully evolve with time.
- 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.
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