2018 Xiaguan FTDY "Fei Tai Da Yun"
2018 Xiaguan FTDY "Fei Tai Da Yun"
A Xiaguan blend using tea leaves from the Ban Zhang area.
Called the five villages blend from Lao Ban Zhang, Xin Ban Zhang, Ba Ka Nan, Ba Ka Long and Lao Man Er villages.
This tea is big on presence; strong bitterness, astringency alongside a juicy fullness in the cup that is mouthwatering and a strong huigan (returning sweetness) in the aftertaste.
A tea with the mountains and the jungle in the cup, a strong aroma of wild flowers, and tropical fruits and sneaky hints of mint in the brew.
Gongfu cha brewing can highlight the peculiar mix of fruity sweetness and slight smoky character; two flavors that harmonize surprisingly well.
I personally prefer brewing this tea in a teapot or Grandpa style, which imparts a more robust and heavier richness to the brew. The blend used in this expression creates a potent mouth-watering sensation, with longer steeps increasing the astringency, akin to the sourness in a nearly ripened strawberry.
The tea can also go the distance, the amount of cups produced you would think this tea was from a much older vintage.
This tea is a great candidate for further aging, but it can definitely be brewed and enjoyed now.
Gongfu Cha / Gaiwan Method
Gongfu Cha / Gaiwan Method
4-8 Grams at 100-150ml
90°C
Steep times:
10 sec, add 15 seconds for every infusions after the first 3
1 min long steeps are recommended after the 8th or 9th.
Teapot Brewing / Grandpa Style
Teapot Brewing / Grandpa Style
Grandpa style: Take a quarter size chunk, toss into 8oz or larger mug and fill it with boiling water, let it cool and wait for the leaves to settle to the bottom and enjoy.
Refill as needed or when the water is close to the bottom.
Teapot Style: 24oz or more.
1 ~ 2 teaspoons (2.5 ~ 7.5 grams)
85 ~ 95°Celsius
Steep: 3~5 minutes