«Sundried red tea»was made in a small farm in the mountains of Badashan (West Xishuangbanna, Menghai county) in the spring of 2018.
In appearance: large, burgundy-brown flagella of twisted leaves and yellow-reddish tips. The aroma is calm, woody-herbaceous. The infusion is transparent with dark amber hue.
The bouquet of ready-made tea is vivid and warm, woody, with fruity, herbaceous, floral and balsamic notes. The fragrance is warm, woody-herbaceous. The taste is full-bodied and sappy, sweetish, with light woody tartness, citrus sourness, woody tartness and lingering finish.
Brew tea with hot water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 4-5 g per 100 ml. The first infusion should last for 6-8 seconds. After that do short steeps (just for 1 second), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 12 times.
«Sundried red tea»is an excellent choice for daily tea breaks- full-bodied and strong, with gentle fruity notes.