Almond Fragrance tea leaves are unique among those from Phoenix Mountain in that the edges are serrated, thus earning the nickname " Saw tooth Boy. " The flavor and aroma of almonds and almond flowers come through quite boldly in this tea. Our grower has only one tree of this variety which he picks only one time in the spring for a total yield of about 4 pounds. We have already booked each year's harvest in advance with him to ensure the supply of this limited gem.

Storage: Store unused portions sealed in an airtight bag away from light in the freezer at 5F/-15C or below.

Brewing water: Poland Spring (called Origin Brand in some areas) brand mineral water most closely matches the slightly hard natural spring water on Phoenix Mountain and produces the finest results. Soft water, distilled water and hard water will ruin this tea. Tap water varies wildly and is best avoided as well. If you don't have Poland Spring (called Origin Brand in some areas) brand mineral water available please see good substitutions on our water page.

Brewing temperature: 100C/212F

Brewing method:  5g tea leaves (~2 heaping Tablespoons), 100ml (a bit less than 1/2 cup) water each time for 5 seconds in a Chinese gaiwan or a small pot. After the first 10 infusions, increase each infusion time by 5 seconds. To produce lighter tea, either decrease amount of tea, increase amount of water or decrease brewing time. To produce stronger tea, either increase amount of tea, decrease amount of water or increase brewing time. You can easily adjust to suit your individual taste.

Notes: Small quick infusions showcase the changing flavors of each cup. Longer brewing times in larger quantities of water end up more homogeneous, but still very good results. 

Almond Fragrance (Xing Ren Xiang杏仁香)Phoenix Mountain Oolong Tea (Mother tree harvest April 27th)

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