Place of origin: Fuding (福鼎), Fujian, China
Processing: Sun-dried
Harvest season: Spring 2020
Grade: 1 (first grade)
Flavour: This tea has a deep, rich floral and honey aroma, underlined by a subtle woody note, with a smooth and sweet, mild mouthfeel.
 
Brewing suggestions:
Gongfu Brewing (工夫泡法):
Utensil: Gaiwan/porcelain teapot (110ml)
Amount: 5-6g
Water temp: 100℃
First infusion: no rinse required, steeping 15-60 seconds (depending on your personal preference) for the first infusion. 
Following infusions: increase steep time by around 15 seconds with each additional brew, can be steeped over 10 times. 
 
Simmer Brewing (煮茶法):
1. Boil water (300ml) in a glass or a clay kettle;
2. Place the tea leaves (4g) into the kettle and brew over low heat for around 2 minutes.
3. Pour out half of the tea and enjoy. Leave the rest in the kettle for further simmering (so the flavour of the next infusion won't drop in concentration);
4. Top up the kettle and continue boiling. This step can be repeated until no more flavour is coming out from the leaves. Normally, this will be after around 4 times.
 
Find out more about Yaoyao and Sixian (四閑齋):
Instagram: sixian_tea