From the legendary Phoenix Mountain Range in Guangdong Province; home of some of the best Oolongs in existence. This hand-harvested, hand-processed Phoenix is truly something to behold. Big twisted leaves from the Zhong Shan or “white leaf” cultivar produce a goldenrod liquor and lasting flavor that offers many infusions.
Tasting notes: roasted butternut squash, stone fruit, ripe peach.
Gaiwan/Yixing: fill 1/3 full with dry leaf. 195° water. Steep for 45 seconds for the first infusion, 30 seconds for second infusion. Add an additional 10 seconds for each additional infusion.
Teapot/mug: 1 tablespoon of dry leaf per 8oz of water. 195° water. 1st and 2nd infusion steep for 3 minutes. 5 minutes for each additional infusion.