Place of origin: Zhengyan (正岩), Wuyi Mountain, Fujian, China
Cultivar: Rougui (肉桂)
Processing: Medium charcoal roasted
Year of production: 2013 (11-year aged)
Flavour: Fruity and comforting plum aromas, with sweet roasted notes and a long lasting aftertaste.
 
Brewing suggestions:
1. Quick steeping method
Gaiwan (110ml)
Amount: 8g (a single pouch)
Water temp: 100℃
First 3 infusions: no rinse required, steeping 8 seconds each time.
Following infusions: increase steep time by around 10 seconds each time; can be steeped up to 10 times.
 
2. Long steeping method
Zisha clay teapot (160ml)
Amount: 8g (a single pouch)
Water temp: 100℃
First 3 infusions: no rinse required, steeping 20 seconds each time.
Following infusions: increase steep time by around 15-30 seconds each time; can be steeped 6-8 times.