Thunder Wood Fenghuang Dancong

Thunder Wood Fenghuang Dancong Oolong is sourced from Master Huang's fully certified organic farm near Gaoyuan Village, at an altitude of around 600 metres. The tea is hand-picked from 15-year-old trees, descended from a mother tree struck by lightning about 80 years ago. The tree was saved by cuttings, preserving its unique characteristics and making the tea unusual and appreciated for its complexity.
The tea has a clean, floral aroma with notes of cream and orange blossom. The flavour is full-bodied, round and well-balanced, with mineral, baked, fruity notes and a lingering, fresh finish reminiscent of orange and lime.

Infusion

Quantity / 250 ml 2,5-3 g

temperature 90-95°C

Infusion 2-3 minutes

T dogs Wood Fenghuang Dancong lends itself well to multiple infusions. The second infusion is best kept short, as the leaves have already started to open and release their flavours. Subsequent infusions, on the other hand, should be left to rest a little longer, so that the flavours deepen and the nuances emerge. For many teas, two or three infusions with the above parameters are enough, but some keep on giving, cup after cup.

THE GONGFU METHOD

Quantity / 100 ml gaiwan 5-7 grams

Water temperature 90-95 °C

First rinse 5-10 sec (pouring away)

Infusion 1 10-15 sec

Infusion 2 5-10 sec

Infusion 3 10-15 sec

Infusion 4 15-20 sec

Infusion 5 20-30 sec

Infusion 6+ +10 sec per extra infusion

The Gongfu method allows many short infusions. Increase the time gradually over time. Oolong teas and pu erh are particularly suitable.