Wulong teas 60% fermented fermented
In large whole leaves that open freely in a zhong or clay teapot.
For harvesting in the last month of May, the water will be at 95°C, so rinse thoroughly.
In traditional preparation :
-Zhong 10cl take 4g tea, rinse, then infuse for 10”.
-15 cl teapot take 7g of tea, rinse and infuse for 30”.
Generally five to eight infusions, depending on quality.
In preparation for the West:
-Maximum 50cl teapot: take 7g of tea, brew for 2′.
Generally two infusions depending on the quality of the tea
From Guangdong province for Feng Huang Dan Cong, and from Fujian province for “rock teas”.
These wulong teas feature fruit aromas (lychee) for the former, mineral and cocoa flavors for the latter.
They keep well in airtight cans and improve slightly after one year from harvest.