In appearance: medium-sized pistachio-green leaves with thin stalks and thin buds with silvery hair. The aroma is restrained, floral-herbaceous. The liquor is transparent with a light shade of grapes.
The bouquet of brewed tea is fresh, floral-herbaceous with notes of green apples and spices. The aroma is tender, floral-herbaceous. The taste is full-bodied and silky, with a refined sourness and minty coolness, turning into lingering finish.
Brew tea with hot water (85-92°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 5-6 g per 100 ml. The time of the first steeping is about 15 seconds. After that do short steeps (5-7 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 7 times.
The effect is refreshing, light tonic.
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