Brewing Guide:
195F, Boiling first then let water sit for 30 seconds; Use: 1 tablespoon per 8 ounces of water; Infusion time: 4-5 minutes. Please be reminded that you should always rinse the tea first before consuming it.
Place one teaspoon per cup into an infuser, filter or teapot. Switch the kettle off, before it boils, when you hear the water rumbling. Add the hot, but not boiling, water and infuse for 3 minutes. Serve immediately or remove leaves to prevent spoiling.
Tea leaves (Dried): Plump, dark brown with a little green.
Aroma: With the smell of orchids. Light, very comfortable, and it is a natural and simple feeling.
Infusion: Clear, bright yellow.
The origin of this nickname is "Duck feces incense": Big black leaf dancong tea was originally introduced from Wudong Mountain and planted in the tea garden of "Duck feces soil" (actually yellow soil), with a dark blue The tea leaves have grown like leaves of Gangmu (scientific name Premna puberula). After drinking this kind of tea, the people in the village said that the tea had a good aroma and a strong flavor, and asked one after another what kind of name and type. The tea farmer was afraid of being stolen, so he lied that it was duck feces incense.