2014 Longhe Peony Tea

Ingredients: 2014 Premium White Peony
Specification: 50g/can

Series Introduction:
Among Longhe's many products, Peony King stands out as the pride. The reason Longhe Peony King is named "Peony King" refers not only to a picking standard, but also to traditional craftsmanship, standard cellaring, quality assurance, an industry benchmark, a pleasant experience, a symbol of status, a favorite of senior tea enthusiasts, and the uncompromising commitment of Master Yang Feng.

Tea Characteristics:
The premium white peony, the first harvest of spring, is the most tender and precious. Zhenghe's unique geographical environment, fine tea tree varieties, and exquisite tea-making techniques endow Zhenghe white tea with rich internal substances and a mellow taste, with white peony best embodying the flavor of Zhenghe white tea.

Brewing Method:
Tea Quantity: 5g
Utensil: 120ml San Cai Gaiwan
First Infusion
Water temperature: ~95℃
Pour slowly with a thin stream at a low angle to wet all tea leaves; steep for 10s and drain quickly.
Aroma: Fresh and mellow, with distinct downy fragrance, subtle floral notes, honey scent on the gaiwan lid, and lingering floral-fruity aroma at the cup base.
Taste: Sweet and refreshing, with fruity notes in the broth; rich and smooth texture.

Second Infusion
Water temperature: ~95℃
Pour slowly at a fixed point along the cup wall, then drain quickly.
Aroma: Young tea fragrance becomes more transparent, with elegant honey and prominent floral-fruity notes; the lid emits clear orchid aroma, and the cup base retains lasting honey scent.
Taste: Smooth and refreshing broth with obvious soybean-like lingering charm.

Third Infusion
Water temperature: ~95℃
Pour slowly at a fixed point along the cup wall, then drain quickly.
Aroma: Prominent floral-fruity notes, with sweet scent interwoven in the downy aroma; the lid releases fresh sweet-fruity fragrance, and the cup base shows long-lasting honey rhyme.
Taste: Thick and rich broth with abundant inner substances, inducing persistent salivation.