“Da Fang Tea is named after its creator – Da Fang – a Buddhist monk who lived in a temple at the top of Lao Zhu Feng Mountain during the late Song Dynasty. It is believed that Da Fang personally grew, harvested and processed the tea leaves, and the tea was originally served to visiting scholars.” Let’s explore this particular one from Vicony Tea a little further.
– TEA INFORMATION –
Origin: Huangshan, China
Ingredients: Loose leaf green tea
Water Temperature: 80 degrees Celsius
Steep Time: 1 minute
– APPEARANCE+AROMA –
Dry Leaf: Whole flat, long leaves with a greenish colour and a strong vegetal aroma.
Wet Leaf: Green, bud with 1-2 leaves, and more mellow with sweetness.
Liquor: Pale green with an aroma that is grassy.
First Sip Thought: “Soup season.”
Tasting Notes: This tea can be compared to Long Jing because the leaves are processed similar and you may notice that they look quite alike. I found my first infusion of this delicate Ding Gu Da Fang green tea to be nice and mild with vegetable stock characteristics. I instantly thought of this colder season, and the soups that can be made with this as a green tea broth. The possibilities seem endless with the all the flavours that come from a few steeps. With very little astringency, the second infusion brought marine like flavours, particularly seaweed, and light floral notes. Going in for the third, and final, infusion, there is a lingering sweetness and I am reminded of crisp flavours from water chestnuts. If you’re a fan of Dragonwell, you would most definitely enjoy this tea.
*Interested in this tea? You can find it online here.