In appearance: large, curved, dark green flagellum-twisted tea leaves. The aroma is intense, herbaceous. The liquor is transparent, with a light green shade.
The bouquet of brewed tea is fresh, herbaceous with floral, nutty and and spicy notes. The aroma is delicate, grassy-floral. The taste is refined, oily, a bit tart, with a delicate berry sourness and lingering finish.
Brew tea with hot water (80-85°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 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 times.