Trad Zhengyan Laocong Shuixian 2016 Huiyuankeng

足火傳統 正岩老樅水仙 2016年 慧苑坑

Huiyuankeng laocong shuixian, 2016 harvest, late 2017 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.