Production Year: 2009
Production Season: Fall
Production Region: Anxi County, Fujian Province
Style: Traditional charcoal roast

Brewing method for oolong, ball-shaped dry tea leaves
Vessel: gaiwan or small teapot
Water temperature: newly boiled water (nearly 100°C or 212 °F)
Amount of leaves: 5 gram for every 120ml total volume (Or reduce the amount to 3 gram for some heavy oxidation and/or heavy roast products)
Warm-up infusion: pour hot water in the vessel, and immediately drain it. Wait for about 1min. before starting the next infusion.
Time for each of the first 3 infusions (after warm-up): 20sec. (Or reduce the infusion time to 10-15sec. for some heavy oxidation and/or heavy roast products)
Extend infusion time based on taste for later infusions. Most oolong tea can well last for at least 5-7 infusions.

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