What flavor type does Song Dancong Oolong tea belong to? The correct way of brewing Kungfu Tea in Song Dancong

Origin: Fenghuang Town, Chaozhou City, Guangdong Province, harvest time: may 1, 2020 Wushan Village, harvest time: one bud and two leaves baking degree: light roasted dried leaves: neat and compact stripes, with natural flower aroma, dark brown luster aroma: natural orchid fragrance, honey and fruit tea color: fresh orange taste: taste supple, mellow, delicate, charming fragrance and sweet lingering in the mouth for a long time. Tea varieties: song species (about 30 years old) Tea Garden: Wudao Village Tea Garden (about 1400 meters above sea level) caffeine: appropriate amount of caffeine (less than 20% of a cup of coffee) stored: stored in sealed, opaque packaging; shelf life in cool, dry places: 24 months speaking of Chaoshan, many tea lovers think of Chaoshan Kungfu Tea, mainly Phoenix Dancong oolong tea. Among them, the most famous and favorite is Song Dancong, whose history can be traced back to the Song Dynasty.

This kind of tea tree grows on Wushan Mountain, which is 1400 meters above sea level. It has a superior natural environment and is conducive to the development of tea, forming tea polyphenols and important aromatic substances. Just as important, the tea here is harvested only once a year, using traditional planting methods, without any cutting, pesticides or chemical fertilizers. The dried leaves of the pine bell maintain a sweet, smooth honey aroma; this wine is brewed in boiling water and overflows from Gaiwan and blends with clearer fruit aromas below. The soup is sweet, mellow and has a long aftertaste. Compared with Yashi incense, the aroma of the middle Song Dynasty is more stable, the thickness and flavor are richer and fuller. Note: Wudong Shan Cong, picking tea in April, often after light baking, the brown is green. It was then re-baked in June, September and December, respectively. After re-baking, the tea leaves show a dark brown-black color, which is significantly darker than before. In the first few brewing, the most prominent note is the fragrance of the flowers of the tea, which comes from the unwrapped tea; take a few more steps and the leaves will stretch out, allowing the aroma to blend into a more mellow, smoother taste. The re-baked cliff stone incense not only tastes more mellow, but also has a better interaction between taste and aroma.