A Dancong processed as a red tea instead of an Oolong. The varietal Mi Lan Xiang consistent with its floral notes invokes a sweeter body when processed in a red tea.
This young tea master inherited the tea making techniques from his forefathers to preserve the traditional ways of making Dancong Wulong.
|Origin||Wudong Mt, Guangdong, China|
|Cultivar||Mi Lax Xiang Dancong|
3g to 150ml
85°C at 45sec, subsequent brew less 5 degree and increase by 15s.