Name: Lotus Hill Dancong Oolong tea (Spring tea)
The tea class: Oolong Tea.
The tea variety Name: White leaf Dancong tea.
Production methods: semi-fermented tea.
The tea process: nearly three decades tea master carefully handmade, light fermentation, charcoal baking.
Tea-picking time: March 5, to March 20, .
Tea Origin: Lianhuashan Lianhuachi, Shantou Chenghai undercut goose.
Level standard: Featured.
Packaging: canned.

The aroma: prominent flavor, taste Flavored Lip with mountain rhyme, back to Hong Lijiu.
Soup colors: Tangse the bright orange.
Storage: avoid on the high temperature and humidity or direct sunlight, pay attention to dark, sealed, moisture-proof, anti-odor.

Brewing method: Tea effort with boiling water rinse, put the right amount of tea and then boiling water; the continuous brewing dozens One Gaiwan Cha.
To brew tea set: the use of clay the Chaoshan work Tea, its flavor better.
Amount of punch tea: Normal time according to personal taste preferences, 8-10 g.


Origin Description:
The tea garden secluded Shantou Chenghai the Lotus Hill Lianchi four weeks, the altitude of 400 to 450 meters, soil ruddy possession of the wind gas gathering. Only adopted in the spring and, after a year-round any natural growth, fertilizers and pesticides. years mining the spring of tea is the best natural Yun Xiang, the goods can be met without resort.