dong fang hong oolong_yancha and heat during the fermentation

and heat during the fermentation process

Zeit- und Temperaturkontrolle: Die Blätter werden in der Regel 8 bis 12 Stunden lang unter diesen anaeroben Bedingungen bei Temperaturen von 40 bis 50 °C gelagert

deftly-canted teacups are understated beauties to grace your tea table

steigt eine unwiderstehliche Toffee-Note auf

these leaves unquestionably offer aromas that only appear in such “oldies but goldies

dong fang hong oolong_yancha and heat during the fermentationPerhaps the apogee of the Fenghuang Dancong style, the infusion washes through the mouth with a sumptuous bouquet. The warbling but insistent scent of jasmine, with a touch of cream, reaches into the nose while a slightly darker flavor, like viscous orange liqueur, remains on the tongue. It may not be surprising, then, that it bears a refined pedigree, the cultivar coming from a line of Song Zhong treesones allegedly dating back to the Song Dynastyand