The raw Shui Di Xiang leaves are one bud and two leaves of the excellent high-mountain tea in Wuyi National Nature Reserve.
It tastes very mellow and sweet in the mouth.To fully reflect the fragrance comes from the bottom, we named it after a couplet that described "Spring is picked from the mountains, and fragrance comes from the bottom of tea soup".
Grade: Top Grade
Picking Standard: 1 Bud with 2 leaves
Type: Black Tea
Origin: Tongmuguan,Wuyi Mountain
Dry Tea: Tip is fine,black,and juicy
Soup: Orange, bright, golden circle.
Aroma: Obvious fruity aroma.
Taste: Mellow, sweet and sweet in the mouth.Delicate lychee fragrance.
Wet Tea: Bright and stretched.
Storage method: Sealed and placed at room temperature, cool, dry, no peculiar smell, dark place.
How to brew?
It is advisable to use a covered bowl 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.
Click here for more detailed brewing guide
Both Shui Di Xiang and Fei Zi Xiao have the lychees aroma. Shui Di Xiang more mellow,and Fei Zi Xiao more fragrant.