How to brew it
Brewing Suggestions:
1. Traditional Gongfu Method (Recommended):
Vessel: 120ml gaiwan or Yixing teapot
Leaves: 5g (about 1 heaping tsp)
Water: 95°C (203°F), filtered or spring
Rinse: Quick 5-second rinse (discard)
Steeps:
1st: 10s → honeyed florals emerge
2nd–4th: +5s each → fruitiness intensifies
5th onward: +10s → deep mineral sweetness unfolds
2. Relaxed Western Style:
Teapot/Cup: 300ml
Leaves: 3g (1 level tsp)
Water: 90°C (194°F)
Time: 3 minutes (adjust to taste)
Re-steep 2–3 times
3. Cold Brew (Summer Special):
Ratio: 5g per 500ml cold water
Steep: 6–8 hours in fridge
Taste: Crystal-sweet with berry-like freshness
