1g in 120ml gaiwan lasted 3 days drinking it per:
1, preheat utensils (cup or pot)with boiling water
2, add dry leaves IMMEDIATELY upon emptying and cover lid
3, shake utensil in circular motion (not up and down) occasionally for 1 minute
dry leaves gave up the smell of peaches & nuts
tasted like http://www.teanerd.com/2009/03/2008-da-wu-ye-jiang-hua-xiang-dancong.html
“Fragile ginger flavor and a sweet aftertaste”
“Gentle brewing seems to help with this tea”; so my mindless random steeping times led sometimes to astringency
“wonderfully delicate … not the most complex or the most powerful tea, but it does not waver in its subtlety or clarity of flavor.*
“Phoenix tea is one of the most difficult tea to brew. No matter a light, medium or high fired; aged, new harvested; Ming Cong, plantation; High mountain, low river side; Rock based, or just plain red earth….etc. " teachat Postby TIM » Jan 7th, ’09, 16:20
宋種 (Song zhong) varietals = 鳳凰 (Feng huang)
水仙 (Shui xian)
Class (by quality) :
1) 单枞 (Dan cong), meaning single bush, is the highest grade due to careful selection from the vast number of Phoenix Shui Xian trees. In the past, these single bushes were harvested and processed one tree at a time. Today, single bush processing is still very much practicing and strong, averaging 3 lbs production per tree, the tea doesn’t travel out of the country across the sea much, if at all.
2) 浪菜 (Lang cai), good grade of fresh leaves were used, and processing is slightly more complicated during the fermentation step than for Shui Xian.
3) 水仙 , low grade of fresh leaves. and less careful processing.