Place of origin: White Cloud Temple (白云寺), Zheng Yan (正岩), Wuyi Mountains, Fujian, China
Processing: Medium-light charcoal roasted
Flavour: The dry leaves have a rich floral note. This tea is lightly roasted by the farmer which reserves more fragrances in the leaves. It delivers a delightful mix of different floral aromas when brewing and sipping, with a smooth and sweet lingering aftertaste.

Brewing suggestions:
Gaiwan (110ml)
Amount: 8g (a single pouch)
Water temp: 100℃
First 3 infusions: no rinse required, steeping 5 seconds for the first few infusions.
Following infusions: increase steep time by around 5-10 seconds each time; can be steeped up to 8 times.