In appearance: large, brown, flagellum-twisted leaves. The aroma is restrained, woody with berry hints. The liquor is transparent, with a shade of yellow amber.
The bouquet of brewed tea is bright, multifaceted, woody-and-berry with hints of herbs and citrus. The aroma is warm and tender, berry-floral. The taste is refined and smooth, sweetish, slightly tart, with berry sourness, nuances of spices and refreshing finish.
Steep the tea with hot boiling water (95°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 15-20 seconds. After that do short steeps (just for 5-7 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 7-8 times.