Ming Qian Dragonwell Shifeng 2010
Gathered the mid-March 2010 from the 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.
Water Temperature: 175°, or when very small bubbles appear on the water’s edge.
Brewing Instructions: Use 1 tablespoon (double for a medium sized pot). Rinse tea for 1 second. Discard rinse water. Steep for 1 minute. May be infused multiple times.
Recommended Method: Gaiwan, Teapot, Infuser