The 357-grams teacake is composed of brown, flagellum twisted leaves with thin cuttings and silvery-beige tips. The fragrance is gentle, floral-herbaceous. The infusion is transparent with a shade of white grapes.
The bouquet of brewed tea is multifaceted and fresh, floral-herbaceous, with notes of dried fruits and spices. The fragrance is gentle, warm, floral-herbaceous with mushroom hints. The taste is full-bodied and sappy, sweetish, a bit tart, with fruity sourness, spicy nuances and lingering minty finish.
Brew tea with a hot water (90°C) in a gaiwan or in a teapot made of porous clay. The proportion is 6 g per 100 ml. The time of the first steeping is about 10 seconds. After that do short steeps (just for 1-2 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 10 times.
This is an excellent tea with a multifaceted taste and a meditative effect. Properly stored over the years, it only promises to get better (if it avoids the fate of being drunk immediately).
