60% fermented Oolong teas

In large whole leaves that open freely in a zhong or clayteapot
For the harvest of last May, water will be at 95°C, make a rinse

Traditional preparation:
-Zhong 10cl: take 4g of tea, make a rinse, 10" infusion
-Teapot 15 cl: take 7g of tea, make a rinse, 30" infusion
Usually five to eight infusions depending on the quality of tea

Western preparation:
-Teapot 50cl: take 7g of tea, make a rinse, 2' infusion
Usually two or three infusions depending on the quality of tea

The Guangdong province for Feng Huang Dan Cong, the Fujian province for teas rocks.
These oolong teas have fruit (litchi) flavors for the first, mineral and chocolaty taste for the latter.
Keep well in airtight and slightly get better after one year of harvest.