«Dehao Bai Mudan Wang» («Royal White Peony») from Fujian province, spring harvest of 2018.
In appearance: large, hairy buds and olive-green leaves with thin cuttings. The aroma is refined, herbaceous. The liquor is transparent with a shade of grapes.
The bouquet of brewed tea is light and airy, floral-herbaceous, with hints of mint, raspberry leaf, gooseberry and green apples. The aroma is tender, floral with a minty accent. The taste is refined and full-bodied, a bit spicy, with delicate berry sourness and minty coolness, turning into the lingering finish.
Brew tea with hot water (70-80°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 5 g per 100 ml. The time of the first steeping is about 8-10 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 8-9 times.
«Dehao Bai Mudan Wang» is the best choice for ceremonial tea drinking in a summer heat – dazzling, refined and refreshing.