Tong Qing Hao, Golden Ribbon Yiwu Shan | 1999 Rabbit Year, Shu Puerh

ORIGIN & HARVEST TIME

Yunnan, Xishuangbanna, Yiwu, 1999

CHARACTER

This is a remake of a recipe of a very famous tea Imperial Tea Trader and Family Tea House: Yunnan Tongqing Hao. The tea leaves are from a tree of 100 Years old, carefully selected and fermented, traditionally stone pressed. Tea cake is very rich in buds, but not sorted. Rare and valuable tea. The brew has a Camphor and mint taste with some potato sweetness. The rich, dark honey aroma, the complexity and the energy gives a lot to explore.

Yiwu Mountain is located within the tropical belt, south of the Tropic of Cancer. Yiwu teas are known for their high aroma, soft flavors, and non-irritating brews that are not too bitter, with a long, sweet aftertaste. Their golden-colored, darker liquor is sweet, smooth, round, and leaves a lingering, lasting throat sensation. They are harvested in both summer and autumn, with spring harvests being fresher and the later ones offering a warmer, more Mediterranean style. While in most sheng teas the sweetness is the “second” taste, following a more bitter sensation, Yiwu teas have immediate and lasting sweetness. Yiwu Mountain is one of the Six Famous Tea Mountains, located east of the Lancang (Mekong) River.

BENEFITS:

Camphor, Mint, Forest Soil, Potato peal, Rich, Dark honey sweetness, Cultural experience, Old tea

STRENGTH: 7/10

DOSAGE & BREWING GUIDELINE

A) According to the traditional gongfucha tea ceremony, after a “hot bath”, brew it several times at 90°C, with 40-60 second infusions. Use 8g of tea for 150ml water.