Cha Wu-DangCong Oolong Tea-MiLan,Rosting Oolong Tea Loose Leaf.

Note:

• Because all of our tea is Natural Crops,so different batch maybe have different taste, but we insure that the same Grade is the same quality;
• This Grade Explain is the same kinds Tea comparison,it will very distinct if you carefully taste.

Taste specialty:

• Smooth tea soup and clear Roasting Oolong Tea Aroma；
• Bitter taste is clear,but it will disappear soon and become sweet(The top grade the bitter will disappear quickly and more sweet) ;
• After drink will have some Honey feeling,so call it MiLang (MiLan in China is mean Honey & Orchid);

Brewing Tips:

Use GaiWan Brewing as KongFu Tea:

1. Suggest 8-10g tea with 100-120ml water a times(About 1:15);
2. Use 100℃ boiling water to brew;
3. The first to third times soak about 5s a times;
4. Over the fourth time soak 8s-10s a times;
5. Can brew about 6 times. 

Simple soak in cup to drink:

1. Suggest 3g tea with 300-350ml water（About 1:100）;
2. Use 100℃ boiling water to brew;
3. After soak 3min,you can start to taste it,total can brew about 3 times.

Tea Appearance:

Look Black and Touch Brittle,because it's a Roasting Oolong Tea.

How To Storage:

• Keep it Dry and No Sunniness;
• Storage in Refrigerator is the better.

Sealing clip

All of tea will have a Sealing clip to help you seal the bag after open it.

How to brew DangCong Oolong Tea-MiLan tea the traditional way?

Use GaiWan Brewing as KongFu Tea:

What does DangCong Oolong Tea-MiLan tea taste like?

Smooth tea soup and clear Roasting Oolong Tea Aroma；

What is the Cha Wu grading standard?

Cha Wu grades every tea by Cha-Gan (tea sensation) as the single determining factor; flavor does not affect the grade. This grading is performed under our internal professional cupping conditions.

What if I am not satisfied with my order?

Cha Wu offers a 30-day no-reason return policy and worldwide shipping.

Reviewed by the ChaWuWarmSun tea evaluation team. Every batch of Cha Wu tea is graded through the internal Cha-Gan cupping system under internal professional cupping conditions.