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Fei Zi Xiao Info
The raw Fei zi xiao leaves are one bud and two leaves of the excellent high-mountain tea in Wuyi National Nature Reserve . It tastes mellow, sweet,and fresh in the mouth with a sweet, lasting aftertaste. To fully reflect the sweet nature of this tea，we named it after a Tang dynasty poem that described "A steed which raised red dust won the fair mistress”smiles.How many steeds which brought her lychee died on the run! ".
Fei Zi Xiao has a very strong aroma of dried lychees, which is rich and natural, It is one of the very popular teas in the Zheng Shan Tang series.
Dry Tea: Tip is fine,black,and juicy
Soup: Orange, bright, golden circle.
Aroma: Obvious fruity aroma.
Taste: Mellow, sweet and fresh in the mouth with a lasting sweet aftertaste.
Wet Tea: Bright and stretched.
Grade: Top Grade
Picking Standard: 1 Bud with 2 leaves
Type: Black Tea
Origin: Tongmuguan,Wuyi Mountain
Storage method: Sealed and placed at room temperature, cool, dry, no peculiar smell, dark place.
Lapsang Souchong Wild Tea Info
Souchong wild tea is picked from the natural depopulated zone of 1500 meters in Wuyi Mountain National Nature Reserve,which is developed with the traditional handicraft and innovative handicraft of Zheng Shan Tang Souchong black tea.The shape of Zheng Shan Tang Souchong wild tea is natural and tight with dark moist color;after boiled,the water of tea color become bright yellow with gold circle. It tastes mellow and sweet, fresh and lingering,which is the treasure of tea.One sip and you will feel be in the broad natural forest.
Dry Tea: Sharp and thin, moist and bright
Soup: Yellow and bright.
Aroma: Smell like natural, fresh grass.
Taste: Mellow and sweet.
Wet Tea: Tender and straight
Storage method: Sealed and placed at room temperature, cool, dry, no peculiar smell, dark place.
Net weight:50 Gram
Grade: Top Grade
Type: Black Tea
Picking Standard: 1 Bud with 3 to 4 leaves Black Tea
Origin: Tongmuguan,Wuyi Mountain
Brew Guide
It is advisable to use a gaiwan for brewing.
1.Add 3g of tea after warming the cup and smell the tea aroma
2.Prepare pure water around 95°C.
3.1-4 course rush out, do not soak for a long time.5-7 courses soak for 5-10s, 7-10 courses about 15s. The more times of brewing, the longer the soaking time, in order to ensure the stability of the tea soup.
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