The top grade «Bai Mudan» («White Peony») from Fujian province, spring harvest of 2018.
In appearance: large, fleecy buds and greenish-brown leaves with thin cuttings. The aroma is refined, herbaceous. The liquor is transparent with a light grapes hue.
The bouquet of brewed tea is light and airy, floral-herbaceous, with hints of mint, raspberry leaf, and fresh berries. The aroma is high and tender, floral with a berry accent. The taste is refined, 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 4-5 g per 100 ml. The time of the first steeping is about 6-8 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.
«Gaoji Bai Mudan» is the best choice for ceremonial tea drinking in summer heat – dazzling, refined and refreshing.