Tea
Wuyi Rock Tea - Heaven Scent
Heaven Scent (香破天) is one of tea bush varietals in Wu Yi Mountain for making Rock Tea. This varietal is named its strong fragrance and strong, robust character. What's more, if you love Rock Tea's bitter and honeyed character, then this tea will be yours to try. What's more, oRIGIN Zheng Yan - Hui Yuan Keng, Wu Yi Mountain, Fujian Province, China HARVEST TIME AND PROCESSING Handed picked in April 2020. Notably, leaves were then carefully sun-withered, partially oxidised and then dried leaving aside for sorting. In fact, stems were removed, only the dark twisted leaf buds were used for the final product and these leaves were carefully roasted over charcoal for twice over 2-month time. The tea will slowly develop richer character and more creamy texture after one year of resting. As a result, tASTING UNDERTONES Strong and sharp bouquet with hints of almond skin, floral undertones would show out on the 3rd brew, and then woody undertones in the end. In fact, the taste is strong and powerful with thick texture. In fact, from the first sip, there is a bitterness like from the almond skin, then the sweetness appears in the middle. In the end of tea session, the body feel very energetic. Notably, sTEEP Soft water | 100°C | Leaf to water ratio: 2g per 100ml | Brewing for 1 -2 minutes I would strongly recommend to use Gong Fu Cha brewing method which will bring the full strength of tea. In fact, gong Fu Cha Brewing: - Soft water | 100°C | Leaf to water ratio: 8g per 100ml - Warm all tea wares with boiling water - 1st - 3rd steep: 2 0 seconds; 4th: 40 seconds; 5th: 1 min; 6th: 1 min 20 secs; 7th: 1 min 40 secs.
About this product
Heaven Scent (香破天) is one of tea bush varietals in Wu Yi Mountain for making Rock Tea. This varietal is named its strong fragrance and strong, robust character. What's more, if you love Rock Tea's bitter and honeyed character, then this tea will be yours to try. What's more, oRIGIN Zheng Yan - Hui Yuan Keng, Wu Yi Mountain, Fujian Province, China HARVEST TIME AND PROCESSING Handed picked in April 2020. Notably, leaves were then carefully sun-withered, partially oxidised and then dried leaving aside for sorting. In fact, stems were removed, only the dark twisted leaf buds were used for the final product and these leaves were carefully roasted over charcoal for twice over 2-month time. The tea will slowly develop richer character and more creamy texture after one year of resting. As a result, tASTING UNDERTONES Strong and sharp bouquet with hints of almond skin, floral undertones would show out on the 3rd brew, and then woody undertones in the end. In fact, the taste is strong and powerful with thick texture. In fact, from the first sip, there is a bitterness like from the almond skin, then the sweetness appears in the middle. In the end of tea session, the body feel very energetic. Notably, sTEEP Soft water | 100°C | Leaf to water ratio: 2g per 100ml | Brewing for 1 -2 minutes I would strongly recommend to use Gong Fu Cha brewing method which will bring the full strength of tea. In fact, gong Fu Cha Brewing: - Soft water | 100°C | Leaf to water ratio: 8g per 100ml - Warm all tea wares with boiling water - 1st - 3rd steep: 2 0 seconds; 4th: 40 seconds; 5th: 1 min; 6th: 1 min 20 secs; 7th: 1 min 40 secs.
