This tea was hand-picked in Çayeli, Rize in the Autumn of 2020. The picking standard is one bud and the first two leaves. The fresh leaves are left for drying naturally for 24-36 hours. Later they were hand-rolled for about half an hour on hazelnut baskets. The leaves are then left for oxidisation for 10 to 15 minutes. The tea processing is completed with pan-frying for up to 90 minutes. This oolong tea has an oxidation level of about 30%, and it offers highly aromatic fruity notes.
Gong Fu Brewing: Place 5 g tea leaves in 100 ml water at around 95°C. Steep for 30 seconds. To each consecutive infusion, add 5 seconds. You can infuse the leaves up to 6 times.
Western Brewing: Place 3.5 g tea leaves in 300 ml water at around 95°C. Steep for 2 minutes. To each consecutive infusion, add 30 seconds. You can infuse the leaves up to 3 times.
Cold Brewing: Place 6 g tea leaves in 500 ml cold water and keep the infusion in the fridge overnight (8-10 hours or more). Consume in 3 days.