Cup from Mr. Chen | Lotus
One of the few cups made from Yixing clay, perfect for completing a set or for a gentle introduction to the pleasure of this material. Note its stable base and versatile format.
Shui Xian Lao Cong
Water Spirit
Try this tea first
Product code:
CSTW-23
Harvested from mature tea plants with roots deeply embedded in the terroir of the Wuyi Mountains in China, this roasted black wulong offers rich woody and fruity aromas enhanced by its generous presence.
Certainly one of the most recognizable of the Yan Cha (the Wuyi Mountains “rock teas”), its rich caramelized aromas and mineral depth have made it a clear favourite of the region.
Try this tea first
Teapot method
Quantity / 250ml of water
1.5
Temperature of infusion
95
Rinse leaves
- 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.
Infusion length
4 - 5 min
Gong fu cha technique
Quantity / 150ml of water
3
Temperature of infusion
95
Rinse leaves
- 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.
Infusion length 1
15 sec
Infusion length 2
10 sec
Infusion length 3
10 sec
Flavour wheel
Identify the principal aromatic notes of a tea
Floral
Fruity
Woody
Earthy
Spice
Vegetal
Similar Aromatic Profiles
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