This tea is lightly baked with charcoal and can be brewed up to 10 times or more. Dry tea is tightly rolled, dark brown, lustrous, brewed with natural orchid fragrance, rich and lasting aroma. The tea soup is orange, yellow and bright. It has a mixture of forest and flower fragrance. It has a good taste and is very resistant to brewing.
Brewing Method
1. Tea 6-7 g, boiling water.
2. Wake up the tea with boiling water once and move quickly.
3. Pour in the boiling water again, wait for 6 seconds, and then come out of the soup. 4. It can be brewed several times, and the tea brewing time behind can be increased by a few seconds appropriately.
Getting the most from short infusions
The six-second infusion in the method above is a quick, concentrated style of brewing. It works best with a vessel that can be emptied promptly: the time spent pouring is part of the contact between water and leaf. Before using a precious tea, practise filling and emptying the gaiwan or small pot with water alone. A slow pour can make a supposedly brief infusion considerably longer than intended.
Use the stated leaf quantity as your first trial and record the vessel's working volume. Pour into a sharing pitcher before dividing the tea between cups, so that everyone receives the same infusion. Drain thoroughly between rounds. For the next steep, taste before deciding to add time; there is no need to extend every infusion automatically if the leaves are already giving a full-flavoured cup.
Compare the fragrance of the warmed dry leaves, the lid after brewing and the empty cup. The profile above describes flowers and forest aromas, which make useful prompts rather than a checklist of sensations you must find. Try separating aroma from mouthfeel: a cup can smell strongly floral while feeling light, rounded or drying. The wider Phoenix Dancong family includes Ya Shi Xiang, commonly translated as Duck Shit Fragrance, but a translated trade name alone does not establish the cultivar or precise provenance of this particular tea.