Dark tea «Liubao Shu Cha» from Guangxi province harvest 2015. The microbe Eurotium Cristatum or Jinhua (Golden Flowers), which is extremely healthy, participates in the creation of this tea. Its colonies look like yellow grains scattered on the surface of the tea leaf.
In appearance: medium-sized, twisted, brown tea leaves. The aroma is restrained, woody-balsamic with a mushroom note. The liquor is transparent, chestnut color.
The bouquet of the brewed tea is mature, multifaceted, with fruity, earthy, coffee, creamy and balsamic notes. The aroma is deep and complex, woody with herbaceous and fruity hints. The taste opens gradually, changing during tea drinking from dry, spicy-woody, to creamy, with a light coffee bitterness.
Brew tea with hot water (95°С) in a gaiwan or in a teapot of porous clay. The proportion is 6 g per 100 ml. The time of the first steeping is about 10-15 seconds. After that do short steeps (just for 1-2 seconds), increasing steeping time for each subsequent step, if necessary. You can repeat this method up to 10 times.
«Liubao Shu Cha» is a great aged heicha with a multifaceted taste and warming, moderately tonic effect.