Chi Ye (oolong)
Origin: Phoenix Dan Cong, Chaozhou, Guangdong Province, China
Elevation: 1150 meters
Temperature: 90°-95°C (194°-203°F); ***92°C
Serving: 5 grams
Vessel: 80 ml gaiwan (serves 3 to 4)
Time: few seconds
Appearance/Taste: medium twisted leaves of various shades of yellow, green, purple, though when brewed all turns a vibrant deep golden yellow. A very appealing characteristic, as is its honey floral note. Chi Ye (aka Huang Jing Ye) is harvested from trees that are over 60 years old. First sundried, then cooled, wok-tossed to stop oxidation, rolled and followed by a low and slow baking period, the leaves are handcrafted from start to finish. Read about dan cong here.