Phoenix Daffodil Oolong Tea
A high grade version of Shuixian. Selected tea leaves are pan fried by skilful master in small batches. Medium to high fermentation. Fine tea for serious appreciation.
Flavour : Light toasty, wood and honey flavour, lightly astringent.
Liquor : Golden brown
General Guide to make a Oolong Tea
Steep Oolong tea in 85~95℃ water. The ratio of tea leaves to water is approximately 1:4 or 12 grams of tea to 125 ml. of water.
First steep for 5 to 10 sec and discard the water to clean and heat the tea leaves. Steep for 30 secs to 1.5 minute, and lengthen the time as each subsequent infusion.
The number of infusion can range from 5 to 6 times.
Use filtered water when convenient.