Translated as ‘’frozen summit’‘, this rarefied and exquisite tea is the result of a single winter harvest from high in the Dong Ding mountains. Meticulously processed by a direct descendant of the tea’s founder, whole deep green leaves oxidised to a lighter shade produce a bright, clear and faintly yellow infusion. Sweet sugarcane and melon aromas transform into an instantly silky buttery sensation. Fleeting florals of frangipani and magnolia… Read more
Translated as ‘’frozen summit’‘, this rarefied and exquisite tea is the result of a single winter harvest from high in the Dong Ding mountains. Meticulously processed by a direct descendant of the tea’s founder, whole deep green leaves oxidised to a lighter shade produce a bright, clear and faintly yellow infusion. Sweet sugarcane and melon aromas transform into an instantly silky buttery sensation. Fleeting florals of frangipani and magnolia play with the sweetness of sugarcane for a fresh and clean finish. A truly exceptional tea that leaves a lasting impression.
Brew:
1 teaspoon per 200mls. Brew 3-5 minutes in water at 80 degrees Celsius. Infuse 3-4 times, for additional brews, a longer brew time is required. Sublime using a Yixing clay teapot.
Serve:
As is.
Flavour:
Floral, fruity, sweet.
