Gong Fu Cha Style I used:
Rou Gui, Cina oolong, 4,5gr in Yixing 5oz (~150ml); water Sant’Anna sorgente Rebruant 95° (most easy to find water in Italy).
0 – foot’s water
1 – 30’’
2 – 30’’
3 – 1’
4 – 1’ 30’’
5 – 2’ 30’’
6 – 4’
Not more. From 1 to 3 infusion the tea was in his upper moment. It was austere, during 3 steppes it changed from a hard impact with flower dry and spice to an absolutely equilibrated mouth with note of mature summer fruit like apricot and peach. Since 4 infusion the tannins slowly rise to come up and it will be the dominant.
I like this tea. I suggest to try every one to like oolong tea.
Preparation
205 °F / 96 °C
0 min, 30 sec
