«Yiji Bai Mudan» («First Grade White Peony») from Fujian province, spring harvest of 2018.
In appearance: large, greenish-brown leaves with thin cuttings and hairy buds. The aroma is restrained, floral-herbaceous. The liquor is transparent with a light grapes hue.
The bouquet of brewed tea is light, floral-herbaceous, with woody, spicy and berry hints. The aroma is tender, floral with a berry accent. The taste is juicy and soft, a bit spicy, with delicate berry sourness and the refreshing finish.
Brew tea with hot water (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 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.
The effect is refreshing, soft tonic.