Souchong

Best Way of Brewing
[Water]Rock spring water is better: mountain spring water, mineral water, purified water
[Tea Set]You can choose glassy transparent or white porcelain tea sets for brewing dark tea.
[Quantity]Depend on for how many people and their taste preferences. Better be 5 to 8 grams. Proportion of tea and water is 1:20.
[Water Temperature]Boiling water of higher than 95℃ is most suitable for brewing dark tea.

Features:

[Appearance]   Cord tight and thin, in a good shape, a bit tippy, golden yellow mingled with umber black in color;

[Color]Tea soup is red, fresh and mellow, pleasant to eyes;

[Aroma]Sweetish and warm cane sugar fragrance, not so strong but releasing slowly; Cold fragrance is especially refined;

[Aftertaste]Mellow and gentle, delicate and smooth, lasting sweetish aftertaste;

[Leave Base]Leave base is soft and tender, in color of reddish-brown, unfolded naturally;

[Brewing]Black tea need not to release tea aroma, for the reason that tea leaves are fully fermented, are so brittle when shaken.

First infuse boiling water, warm up the pot and cup in a gradual manner. Sharp change of water temperature shall be avoided. It can be brewed after the tea bowl is fast warmed up by hot water. In the first brew, the water can be infused and poured out instantly, which can wake up the tea aroma without any loss of tea contents.

In first brew, the steep time at 15 sec;

In second brew, the steep time shortened to 10 sec;

In third brew, the steep time prolonged to 15 sec;

In fourth brew, the steep time prolonged to 10 sec again. At this time, the soup color is still vivid red; the taste is still mellow and strong.

The thickness of tea soup can be changed through lengthening or shortening the steep time to drinker's like.

Contact Supplier