Fengning Hao Wangzishan Ancient Tree Black Tea is made from carefully selected spring tea leaves from Wangzishan ancient tea trees in Mansong. It is harvested before the Ming Dynasty and produced using traditional Yunnan black tea techniques, presenting a quality characteristic of "fragrant as orchids and sweet as honey".
Specially selected fresh leaves from Mingqian ancient tea trees in Wangzi Mountain Zhengzhai, just to create a high-end black tea flavor. The delicacy of small and medium-sized leaves, combined with the core craftsmanship of black tea, brings a wonderful journey of taste.
Wangzishan dried tea has its own floral and fruity aroma, not like the rich and fragrant red, but more like a unique fragrance from the mountains and forests, pure, unrestrained, and high spirited; A delicate sip of tea soup, accompanied by the fragrance of orchids, hits the mouth. As the tea soup flows down the throat, the aroma spirals and spreads along the nasal cavity. In an instant, the teeth, tongue, throat, and nasal cavity are filled with the fragrance of orchids.
The dried tea strips are short, tender, and tightly tied, with distinct floral and fruity aromas, and golden hairs
The tea soup is honey yellow and transparent, the orchid fragrance is high and long-lasting, and there is still a lingering fragrance after seven steeps
The tea soup has a delicate entrance, sweet and full, and the soup is fragrant
Cold cup fragrance lasts for a long time, bringing a fragrance different from high aroma black tea
Brewing Tips
Tea dosage: 4 grams
Brewing water temperature: 90-95 ℃ Brewing water: preferably pure water Brewing method: Warm cup with hot water, pour tea into the cup with hot water, shake horizontally: Brewing water temperature increases from low to high, pour water at a designated point with a medium fine water line. The first three bubbles take about 3 seconds to produce soup, and each subsequent bubble is extended for about 2 seconds. After brewing, the aroma of the drink is high, and the orchid fragrance at the bottom of the cold cup is obvious