Our Ming Qian Dragonwell Panan comes from a tea garden located 800 meters above sea level (2600 feet), crafted using the same organic farming methods as our Panan Supreme, but using a cultivar named #43. Those who know their Dragonwells would recognize the cultivar as one that takes well to higher elevation, colder tea gardens.
Hand-picked in late March 2012 and pan-fired by hand by a tea craftsman whose family has been crafting Dragonwell of this quality for three generations.
Made in the style of Xihu Dragonwells: clean, crisp light pan-firing that emphasizes the sweetness and floral characteristics of the tea leaf. Sweet, fruity nose, hint of nuttiness, smooth.
SIMILAR TEAS
BREWING GUIDE
Infuser Cup
Water Temp 175 ° F
Steep Time 1 min
Tea Bowl
Water Temp 175 ° F
Gaiwan / Teapot (6 oz.)
Water Temp 175 ° F
Steep Time 45 sec - 1 min
Teapot (12 oz.)
Water Temp 175 ° F
Steep Time 1 min 30 sec
In general, we find earlier harvest teas to be much easier to brew than later picked leaves. The Dragonwell Panan is no exception. Using a sparse amount of tea leaves, the correct temperature water and our recommended steep time, the tea will brew sweet, slightly creamy with mild floral hints.
We recommend forgoing an initial rinse with this tea to preserve as much of the tea's flavor oils as possible. To rotate the leaves and ensure that they brew below the waterline, pour the steep water from ten to twelve inches above the steep vessel, Begin with a 45 second steep, adding 10 seconds for each subsequent re-infusion.
