Name: Ginseng Wulong
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Ginseng Wulong is scented wulong tea invented in Taiwan. Grinded ginseng powder is mixed with high mountain wulong tea leaves thus creating an attractive sweetness. It combines both the flowery aroma of wulong and the lusciousness savor of ginseng. The Ginseng Wulong we offer use properly processed Cuiyu wulong along with a sugary ginseng flavor that satisfies one’s taste buds up to the fifth rounds. Highly Recommended.
Appearance: Half-ball shaped pieces in celadon green color
Infusion: Bright, light golden yellow
Taste: Flowery and smooth, sweet aftertaste in mouth and throat. Last three rounds taste becomes lighter yet sweeter.
Fragrance: Ginseng aroma
Place of Origin: Fujian Province
Harvest: May, 2011
To brew Ginseng Wulong, first put the dry tea leaves (ratio leaves to water, 1:20) into the gaiwan, yixing clay pot or porcelain teapot, then pour 100 degree hot water into the teaware. The first round the water is immediately discarded, this is to clean the tea of dust and other unwanted substances. After that 100 degree hot water can again be poured into the teaware. Steeping time for second round can be up to 15 seconds. Steeping time can be prolonged with each subsequent brew. Ginseng Wulong can be brewed for 4 or 5 rounds.
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