yellow
Spring buds, not summer leaves, and Origin contribute yellow tea health value.
First to know: when and where.


  Tu Lou Old Tea   
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ORIGIN

Chinese name “tu lou lao cha” means “mud building old tea”. Tulou mud buildings can be found nestling in the mountains of Zhangzhou, southern Fujian. The oldest Tulou dates back to the 7th century.

Tulou old tea comes from the mountains behind the Tulou. It is made from spring tea buds, harvested in March, but only once a year! The tender spring buds are first laid on bamboo mats for drying in the sun; then

are slightly baked over a charcoal fire. After that, the tea is collected in cotton bags and laid amongst the piles of grain in a Tulou granary. The grain acts as insulation to keep the temperature of the tea constant. The tea rests in the granary for seven to eight years!

Hence comes the name “old tea”, and it is defined as a type of yellow tea.

 

 


COLOR, TASTE, AROMA

The tea appears soft yellow, steeping in water half a minute, it turns mild brown. You will be impressed by its fantastic flowery fragrance mingled with honey touch. It tastes round and silky smooth.

 

How to brew Tulou old yellow tea?


 
A Yixing clay teapot or porcelain gaiwan is the best.
(18% discount for teaware if buy together with tea!)
5g per 5dl. teapot; 2g per 1dl.gaiwan;
85-90 ℃ water (the softer water, the lower temperature).
Refill up to 7 times.

  1. warm up the teapot or gaiwan, put in the tea;
  2. pour in water, wait a few seconds, and then immediately pour away;
  3. pour in all water, infuse 40 seconds, ready for serve.
           
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