Gathered in late March 2012 from Shi Feng Shan, one of the most renowned Dragonwell producing areas of Zhejiang Province. Each bud and single leaf, a combination that is often called Qichiang or "Flagged Spear", is then pan-fired by hand in small batches.
Shifeng Dragonwells are unique amongst Dragonwell teas: the leaf variety produces larger rounder leaf buds with a distinctive golden sheen - and pan-firing is typically done at lower temperatures but for a longer period of time. This tea is organic, but not certified so.
Shifeng styled Dragonwells are typically heartier, with a rich, buttery quality that is a result of leaf variety, terroir, and tea making style.
SIMILAR TEAS
BREWING GUIDE
Infuser Cup
Water Temp 180 ° F
Steep Time 1 min 30 sec
Tea Bowl
Water Temp 180 ° F
Gaiwan / Teapot (6 oz.)
Water Temp 180 ° F
Steep Time 1 min
Teapot (12 oz.)
Water Temp 180 ° F
Steep Time 2 min
Because Shifeng Dragonwells go through longer roasting and because of this, are typically drier teas, we recommend both longer steep time and slightly higher brew temperature. The challenge is to bring out the unique toasty sweetness of the tea without sacrificing the tea's round, buttery texture.
We recommend rinsing this tea for 1 second before steeping. Begin with a 1 minute steep and add 10 seconds for each subsequent re-infusion.
