Trad Zhengyan Beidou 2017 Liuxiangjian

足火傳統 正岩北斗 2017年 流香澗

Liuxiangjian Beidou, 2017 harvest, 2018 November finish roast.

As with all other kengjian trad yanchas in our lineup, we recommend longer steeps than typical Chaozhou gongfu approach. Try to come close to fully exhausting the leaves in 3-4 steeps of comparable strength.

Suggestion: 7-8g / 80 ml clay of choice, 100C.