«Gong Mei from the Wuyi Mountains» (Wuyi County, Fujian Province), harvest – spring 2018.
Dry leaf: flat, light, green leaves with thin cuttings. The fragrance is intensive, herbaceous with floral note. The liquor is transparent with light emerald hue, turns yellow during steeping.
The bouquet of brewed tea is fresh and airy, herbaceous, with notes of spring flowers, mint, raspberry leaf and white currant. The fragrance is fresh and high, floral-herbaceous. The taste is refined and full-bodied, with delicate citrus sourness, spicy nuances and lingering finish.
Brew tea with hot water (80-90°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 times.
«Gong Mei from the Wuyi Mountains» is a perfect choice for hot season – light, refined, refreshing.