«Liubao tea briquette from Xingcun village» made in Wuzhou district (Guangxi province) in 2016. 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.
500 g briquette of pressed large, flat tea leaves on the surface of which the Jinhua grains are clearly visible. The aroma is restrained, woody and balsamic with a fruity accent. The liquor is transparent, with a yellow ocher shade.
The bouquet of the brewed tea is mature, multifaceted, with woody, balsamic, floral, spicy-herbaceous, earthy and berry notes. The aroma is deep and warm, woody-balsamic with a honey accent. The taste is smooth, buttery, a bit astringent, with berry sourness and nuances of spices.
Brew tea with hot water (90-95°С) in a gaiwan or in a teapot of porous clay. The proportion is 6-8 g per 100 ml. The time of the first steeping is about 5 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 8-9 times.
Depending on the situation, «Liubao tea briquette from Xingcun village» can be used both as an effective natural energetic and as a means for relaxation and rest, it all depends on the concentration: the higher it is, the stronger the tonic effect.