This is basically my every day tea. I actually have an yixing pot seasoned for Dong fang mei ren and this is the particular tea I use most. Makes a really nice, full cup. The first couple infusions have a slightly barky, nutty flavour. Later infusions produce a sweet honey/melon flavour.

I’ve gotten my best results with this tea in my yixing pot using short infusions with a moderate amount of leaves. Because of the robust flavour , a little leaf can go a long way with this particular tea.

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I’m a poor student and starving artist who loves Chinese tea, my favourites being Wuyi rock oolongs and shu pu erhs.

I prefer to brew my tea gong fu style, keeping it as simple as possible.



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