Description

Region: Fujian Province Altitude: ***0 ft Grade: Special Tippy Orange Pekoe Information: PANYONG CONGOU is the Chinese top black tea. It has won the Gold Medal in ***5 Panama Pacific International Exposition(PPIE) noted for its rich aroma, sweet taste, golden color and well-twisted tippy leaf. The history even can be traced back to ***1 there were around *6 foreign tea agents in Panyong Village exporting *0 thousand Dans (**0KG) black tea every year to Holland, British, Japan and Southeast Asia Countries. Feature: rich aroma, strong but not-intense taste, golden color and well-twisted tippy leaf. The leaves are curly, wiry and well twisted with a high percentage of tips evident. Processing procedures: adopting the top tip of the mountain fresh tea as material, withering, kneading and rubbing, fermenting, drying, selecting. Highly selective grading usually only available in the first few weeks of the new season (New season teas have the most flavor, rarest and most eagerly sought by tea connoisseurs) Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for **7 minutes according to taste (the longer the steeping time the stronger the tea). You can also add milk and sugar or lemon (if this is to your taste) to this tea. Cold tea brewing method: (to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea steeping for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water.