This green tea is from the Yellow Mountains in Anhui. It is named after monk Dafang who created it during the Song dynasty. Like Long Jing, its leaves are flat from being pressed in a wok, a method that extracts moisture and concentrates flavours.
A complex, rich tea with a range of floral and toasted notes.
- Anhui, China
- Tea colour:
- green tea
Appearance: leaves folded with delicacy (the tradition wants that one passes them to the wok without protective gloves)
Colour: bright green to darker
Notes: roasted (toasted bread, brioche, hazelnuts), cooked vegetable, fruity
Notes: floral, fruity, hazelnut, light raw vegetable
Colour: light yellow
Texture: silky with a slight astringency
Flavour: very sweet
Notes: raw and cooked vegetable, toasted bread, fresh floral, mineral
Suggestion of preparation
With the tasting set: 4' minutes in water heated to 75°C.
With the Gong Fu Cha (teapot/Gaiwan): infusions during 30-40 secondes.
Grands Crus: savour the exceptional
Rare and ephemeral, teas identified as Grands Crus by Palais des Thés are the result of alchemy between a tea plant variety, its terroir and the talent of an artisan grower. Meticulously plucked, processed and sourced in the most respected tea gardens, our Grands Crus unveil unique flavours that reflect the refinement of their origins.