Tea Brewing Instructions

Preparation Steps:

1. Boil Water: Be recommended using spring water for optimal taste.

2. Add Tea Leaves: Place one tea bag(or portion of loose leaves) into a clay teapot.

3. First Rinse:

‑Pour boiling water over the leaves and steep for only 3 seconds before discarding this initial infusion (this “washes” the tea).

‑Critical Note: Never over‑steep at this stage, as it may compromise flavor.

4. Proper Brewing:

‑From the second infusion onward, continue with 3‑second steeps (high‑quality tea releases flavor intensely and quickly).

‑Gradually increase steeping time in later infusions, up to 30 seconds for the final brews.

‑This tea yields 10‑15 infusions, producing approximately 1 quart(1 liter) of tea in total.

Pro Tips:

‑A clay teapot enhances the tea’s aromatic complexity.

‑Precision in timing ensures balanced flavor‑avoid bitterness by adhering to short steeps.

享受生活

(ENJOY LIFE)

WWW.

wuhealing.com

Net Wt.:5g

中文翻译（泡茶说明）

冲泡步骤：

1. 煮水：建议使用山泉水，口感最佳。

2. 投茶：将一袋茶（或者一份散茶）放入陶壶。

3. 第一遍润茶洗茶：

冲入沸水，仅浸泡3秒随即倒掉，这一步用来“洗茶”。

⚠️重要提示：洗茶阶段切勿久泡，否则会破坏茶汤风味。

4. 正式冲泡

‑第2泡起，依旧3秒出汤；高品质茶叶香气析出浓烈、速度快。

‑后续每一泡逐步延长浸泡时间，最后几泡最长可到30秒。

‑本款茶可冲泡10‑15次，总共大约可以泡出1升茶汤。

专业小贴士：

‑陶壶能够提升茶叶香气层次。

‑把控浸泡时长，茶汤滋味均衡；短时间出汤避免苦涩。

享受生活

官网：wuhealing.com

净含量：5克

乌岽鸭屎香（银花香）简介

正式品名：银花香，民间俗称鸭屎香，属于凤凰单丛经典香型，广东潮州凤凰山乌岽核心产区。

🌄产地与海拔

乌岽山主峰海拔1391米，乌岽村茶园平均海拔约1000‑1100米；母树原产地坪坑头茶园海拔约900‑1000米。

• 环境：火山岩土，黄壤沃土；高山常年云雾笼罩，昼夜温差大，茶树生长缓慢，芳香物质积累丰富。

• 小产区区分：

◦ 乌岽坪坑头：鸭屎香母树原址，产量稀少；花香高扬，奶香直接，汤水清甜。

◦ 乌岽岽顶：海拔1100米以上，“高山山韵”明显，茶汤醇厚绵柔，回甘持久。

📜茶名由来

官方定名银花香；“鸭屎香”是民间俗称：传说茶农怕别人偷这株良种，故意起一个不雅名字。另一说法：茶树栽种在“鸭屎土”（乌岽黄壤土），由此得名。

🍵干茶、香气、茶汤口感

1. 干茶：条索紧结壮硕、微卷曲，乌褐油润，带银毫光泽。

2. 香气：高扬馥郁；主调是金银花、栀子花香，夹杂清甜奶香；高山乌岽款自带清冷高山山韵；香气持久，被称为“茶中香水”。

3. 汤色：金黄透亮；

4. 滋味：入口顺滑，花香入水，回甘迅猛，喉韵绵长；高品质乌岽鸭屎香可以连续冲泡10‑15泡，十几泡后依然留香（和你包装袋说明对应）。

⚗️工艺

传统凤凰单丛乌龙茶工艺：晒青‑摇青‑做青‑杀青‑揉捻‑烘焙；乌岽高山春茶大多轻‑中火炭焙。轻焙凸显花香；中火烘焙汤水更醇厚，耐储存。

🫖冲泡要点（与包装文字匹配）

• 茶具：陶壶/紫砂壶最佳，也可用白瓷盖碗

• 水温：100℃沸水；

• 洗茶：沸水快速润茶3秒立刻倒掉，不可久泡；

• 正式冲泡：第2泡起3秒出汤；往后逐泡延长时间，尾泡最长30秒；

• 特点：计时短出汤，避免苦涩，保留花香平衡；总共可10‑15次冲泡。

Brief Introduction to Wudong Ya Shi Xiang Oolong tea (Silver‑Flower Aroma)

Official Name: Silver‑Flower Aroma. Folk name: Ya Shi Xiang. It is a classic aroma type of Fenghuang Dancong oolong tea, produced in the core Wudong area of Fenghuang Mountain, Chaozhou, Guangdong Province.

🌄 Origin & Altitude

The main peak of Wudong Mountain stands at 1391 m. Tea gardens in Wudong Village sit at an average elevation of 1000‑1100 m. The original mother‑tree tea garden at Pingkengtou is around 900‑1000 m above sea‑level.

• Terroir: Volcanic rock and fertile yellow soil. High mountains are shrouded in persistent mist with large diurnal temperature differences. Tea shrubs grow slowly, accumulating abundant aromatic compounds.

• Sub‑region differentiation:

◦ Pingkengtou, Wudong: Site of the original Ya‑Shi‑Xiang mother tree, with limited yield. High‑reaching floral aroma, distinct milky sweetness, and crisp, sweet tea liquor.

◦ Wudong Summit: Above 1100 m elevation. Notable high‑mountain “mountain charm”. Mellow, smooth infusion with long‑lasting returning‑sweetness (huigan).

📜 Origin of the Tea Name

Its official appellation is Silver‑Flower Aroma. “Ya Shi Xiang” (literally “Duck‑Dung Fragrance”) is a colloquial folk name.

One legend says local tea farmers deliberately gave this fine cultivar an unrefined name to deter theft. Another account derives the name from “duck‑dung soil”, the local term for the mineral‑rich yellow loam of Wudong Mountain where these tea bushes thrive.

🍵 Dry Leaf, Aroma & Liquor Profile

1. Dry tea: Tight, robust, slightly‑twisted strips, dark‑brown glossy appearance with silvery fine hairs.

2. Aroma: Rich and exuberant. Dominant notes of honeysuckle and gardenia, layered with gentle sweet milk‑fragrance. High‑mountain Wudong batches carry cool, distinctive mountain terroir character. Its long‑lasting fragrance earns it the nickname “perfume among teas”.

3. Liquor color: Bright golden‑yellow.

4. Taste & mouthfeel: Smooth entry; floral fragrance infuses the liquor; swift returning‑sweetness and lingering throat charm. Premium‑grade Wudong Ya‑Shi‑Xiang supports 10‑15 repeated infusions, retaining noticeable fragrance even in later steeps (consistent with the brewing instructions on your tea sachet).

⚗️ Production Craft

Traditional Fenghuang Dancong oolong workflow: Sun‑withering → shaking‑and‑tumbling for oxidation → fixation (killing‑green) → rolling → charcoal roasting.

Most high‑mountain spring‑harvest Wudong teas receive light‑to‑medium charcoal bake.

• Light roast: accentuates bright floral bouquet.

• Medium roast: delivers richer, rounder liquor and improves shelf‑life stability.

🫖 Brewing Guide (consistent with printed sachet instructions)

• Vessel: Clay / Yixing teapot preferred; porcelain gaiwan is an alternative.

• Water temperature: 100 °C fully‑boiled water.

• Rinse / First wash: Pour boiling water over tea leaves, steep only 3 seconds then discard rinse liquor. Do not soak for long.

• Subsequent infusions: Start with 3‑second steeps from the second infusion. Gradually extend steeping time for each following round; maximum 30 seconds for the final brews.

• Key principle: Brief, timed pours prevent bitterness while preserving balanced floral notes. Total of 10‑15 infusions achievable.