Chinese Name: Yun Long

Profile

Leaf:	Dark green buds covered with fine white hairs
Infusion:	Extremely light, pale yellow liquor
Aroma:	Slightly roasted nutty fragrance
Taste:	Smooth, sweet textured body

Harvest Season:	Spring 2007
Origin:	Simao, Yunnan Province
Processing Method:	Roasted
Leaf Form:	Single bud
Organic Cert:	N/A

Description of Tea

Dragon Cloud stands out among other well known Yunnan green teas in terms of its infusability and its exceptional handcrafted production. This rare Yunnan green tea is composed entirely of early spring shoots cultivated from a high elevation Taiwanese oolong tea varietal found in Simao county, Yunnan Province. This unique combination of plant varietal and climactic conditions create for an incredibly well-balanced healthy and robust tea. Its warm, sweet, lingering aftertaste, reminiscent of a lightly roasted Taiwanese oolong, pairs beautifully with the bold, rich textures found among Yunnan’s most sought after green tea varietals.

 

Preferred Method:	Glass Teapot 200ml
Acceptable Method:	Gaiwan 200ml
If You Must:	Teapot
Quantity of Tea:	4 grams
Water Temp:	160-180°F, 70-80°C
Infusion Time:	1minute first and second brews; increase by 1minute each consecutive brew

How to Brew?

The preferred method of brewing is a small glass teapot or a gaiwan.  Glass in particular makes for a wonderful presentation and greater enjoyment of these spectacular tea leaves. Boil water to 160-180° F or 70-80° C and rinse the gaiwan or teapot once.  By rinsing we ensure the teaware is free of any unwanted matter as well as create optimal heat conditions for brewing.  After a thorough rinsing add tea leaves to the vessel.  We suggest 4 grams of tea per 200 ml of water. However, these parameters have more to do with personal tastes than any sort of scientific groundings.  The lengths of the infusions are also dependent upon personal preference for either a weaker or stronger infusion.  We suggest starting with shorter infusion times of up to one minute for the first and second brews while increasing infusion times by one additional minute for each consecutive brew.