Originating from Tongmu Village in Wuyi Mountain, Fujian, and is handcrafted from delicate early-spring buds plucked as one bud and one leaf. Its fine, tightly rolled golden leaves brew into a tea rich in layers of aroma—honeyed sweetness, and fruity notes.
Brewing Suggestions:
Tea hot brew:
Temperature: 90°C
Infusion Amount: 5g (single pouch)
Water: 100-120ml
Brews: Steep the 1st to 3rd infusions for 5 seconds each. From the 4th infusion onwards, extend the steeping time by 5 seconds with each subsequent brew.
Tea cold brew:
Infusion Ratio: 1g tea : 120ml water
Brews: 1.Place loose tea leaves into a cold brew pot. For the first step, steep the leaves with hot water for about 10 seconds (this step can also be skipped). 2. Top up with mineral water. Regrigerate for 8-12 hours. 3. Strain out the tea leaves. The brewed tea can be stored in the fridge for up to 3-5 days.
