About this item
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Brand: Mozentea Type: Oolong Tea
Form: Loose Leaf Packaging: Bag
Shelf Life: The aged the better
Taste: Light natural almonds, sweet back
Storage: Proper tea storage is super important. Improper storage leads to flat, flavourless and potentially weird tasting tea. So as a rule of thumb, keep your tea leaves in an airtight container (the less air inside the better) and away from heat, light, moisture and strong odours.
Origin: Wudong Village, Fenghuang Town, Chaozhou City, Guangdong Province, China 中国广东省潮州市凤凰山乌栋村
Steeping Guide 酿造指南：
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Teaware: Glass or ceramic Gaiwan , Yixing Clay / Zisha Tea Pot
Temperature: 212℉ / 100℃
Western Brewing
1.Bring fresh, filtered water to a boil 212℉ / 100℃.
2.Preheat your cup with boiling water, then discard the water. You can do this by pouring water into a teapot, and then pouring water from the teapot into your cups.
3.Measure your tea leaves. We recommend using about 1 teaspoon (3 grams) of loose leaf tea for every 8-10 ounces of water.
4.Place your leaves in the teapot and pour 8-10 ounces of water directly over the leaves.
5.Allow the leaves to steep for 5 minutes. Feel free to use our timer.
6.After 5 minutes, place a basket strainer over your cup and pour the tea so that any leaves will be caught by the strainer.
Gongfu / Gaiwan Brewing
1.Bring fresh, filtered water to a boil 212℉ / 100℃.
2.Place 7g of tea directly into your gaiwan.
3.Fill the gaiwan with hot water, allowing the leaves to sit for no more than 5 seconds, then discard the water. We refer to this first steeping as the rinse.
4.Once again, fill the gaiwan with 212℉ / 100℃ water, pouring directly over the leaves. Wait approximately 10-20 seconds, then pour the tea through a strainer into the Chahai or Gongdaobei / Fairness Cup. Next, pour tea into the tea cups from the Chahai . This will ensure that each individual is experiencing the same flavor in each pour.
5.Continue steeps as many times as you like, adding 5-10 seconds to each. As time passes, look to see the evolution of the leaf and the deepening of the liquor color. Most importantly pay attention to the changing flavor with each steep. Once the strength of the tea no longer comes through, the leaves have been fully extracted.
Use the amounts given in these instructions as a rough guide. If you find the resulting tea too weak, add more tea leaves; if it is too strong, reduce the amount of leaves used. Similarly, try increasing or decreasing the steeping times.
If the tea is too bitter, reduce the temperature of the water. Basically, you’ll want to keep experimenting until you come up with the perfect brew for your particular taste.
在选择冲泡用水的时候，我们选用天然矿泉水为最佳，过滤的纯净水次之。
1. 温热茶具，用212℉/100℃的水冲入盖碗、茶杯，并浸满，烫洗后沥干水，放在茶盘上备用。
2. 投茶，将大约7克的茶叶投入盖碗里，（茶量是盖碗容量的七至八分满左右。）投茶过程，切不可把茶叶折断或压碎，避免涩口。
3. 润茶，将水烧开212℉/100℃，然后将水冲进盖碗里，水要浸满茶叶。冲的作用，是使盖碗里每片茶叶充分受热，达到润茶目的。再用碗盖刮去表层浮沫，倒出茶汤，要把茶汤沥尽，以免影响以后茶汤的口感。
3. 泡茶，将烧开的水注入盖碗里（以刚没过茶的表面为准）。冲茶手势要高冲；而茶汤斟进品茗杯时，手势相反宜低。此时，泡茶时间的掌握是关键一环。从冲入沸水至出汤时间，应掌握在20秒以内为佳。如果茶汤浸泡时间过长，导致茶汤浓苦，影响滋味的醇爽度。要把茶汤沥尽，以免影响以后茶汤的口感。
4. 品茗，应趁热品尝。先举杯置于鼻端，嗅闻香、韵、味，此时芬芳高锐的自然花香扑鼻而来。然后再啜吸茶汤，分三次品啜完一小杯茶，品其味，回其甘。这个过程，品茗者可领略鼻生香，喉底回甘，芬芳沁心脾。
Cup Method 
Teacup: 12oz / 355ml 
212℉ / 100℃ 
3g Tea 
Brewing time: 5 - 8 mins 
Chinese Gongfu Method Gaiwan: 3.8oz / 110ml 212℉ / 100℃ 7g Tea 30 time's,1-10th 3-5s, After 10th +add 1th/3s ,Rinse time is around 5 seconds.
Description 產品介紹
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Phoenix Dancong is a special style of oolong tea produced in Fenghuang "Phoenix" Mountain, a coastal region celebrated for its mineral-rich soils, foggy climate and rocky landscape. The region is home to diverse cultivars developed through generations of selective cultivation. Many are named after a xiang or "aroma" type. It is said these tea trees mimic the aromas of various flowers and fruits, like Tuberose, Honey & Orchids, or Almond while others are named from farmer tales. Ye Lai Xiang literally translates to "night-blooming flower aroma" and alludes to highly aromatic, night-blooming flowers such as Jasmine, Tuberose (Agave amica) and Natal Plum (Carissa macrocarpa) which are used in perfumery for their inimitable top notes.
锯朵仔是一个土名，因茶叶长相形似锯子，叶面轮廓小，茶叶边缘有不少的叶齿凸起，形似小锯而被称为锯朵仔，其丛香味当属杏仁香，干茶具有明显的杏仁香气。
锯朵仔之所以受众青睐并非无所因素，它是一款与生俱来自带杏仁香味的茶叶，很多不懂的人以为是通过做手脚使之具备这种香气，其实这就是误区。锯朵仔天生带有杏仁香味，因为这个香气，很多人便深深迷恋。
凤凰单丛杏仁香的干茶条索紧结壮直，色泽灰褐油润；香气清高尚持久，滋味鲜爽，杏仁香味明显，昧中含韵，汤色橙黄明亮，耐冲泡。
Conclusion and Warnings: 注意事项
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Although one is unlikely to drink vast quantities of this tea because it’s costly—and because one can have too much of a good thing—it’s advisable to limit one’s intake to (a generous) 1000 ml daily. Too much of any tea may cause anemia and gastric upset in some people.
Pregnant and menstruating women and individuals suffering from gastric conditions such as ulcers or conditions that cause inflammation are urged not to drink green tea. If one has concerns or reacts badly to the supposed Tea benefits, speak to a medical practitioner, herbalist, or pharmacist.
1、不要空腹喝茶:空腹喝茶的话是很容易冲淡胃酸的，还会抑制胃液分泌，防碍消化，甚至还很容易引起心悸、头痛、眼花、心烦等醉茶现象，并且还会影响蛋白质吸收，很容易引起胃粘膜炎症发生。
2、饭前不要大量喝茶:很多人都有饭后马上喝茶的吸收，但最佳的喝茶时间是再饭后20分钟饮用；饭后马上喝茶，很容易冲淡胃液，影响食物消化，并且因为茶叶内含有草酸，这类物质和食物中的铁质、蛋白质发生反应，很容易影响身体对铁、蛋白质的吸收。
3、睡觉前不宜喝茶:大家要注意，晚上睡觉前2小时是不建议喝茶的，喝茶的话会促使大脑兴奋，很容易影响睡眠，甚至出现失眠，所以睡觉前2小时最好是不要喝茶的好。
4、不要用茶水服药:茶叶中的鞣酸可以和许多药物产生化学反应，导致药效降低，所以大家无论是在吃中药和西药的时候，都不可以去用茶汤服药，否则的话会影响药效，甚至危害身体健康。