"Ruby Red" was made in Daoshi tea farm in autumn of 2017. As a raw material, autumn shoots of the variety Ruby-18 were used.
In appearance: long, curved flagellum of purple-brown leaves. The aroma is intensive, honey-spicy. The liquor is transparent, nutty shade.
The bouquet of brewed tea is warm and multifaceted, honey-spicy, with berry and mint notes. The aroma is affectionate and sweet, delicate, honey. The taste is refined, full-bodied and soft, sweetish, with delicate berry sourness, spicy nuances and refreshing finish.
Brew tea with hot boiling water (95°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 8-10 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.
"Ruby Red" is an excellent ceremonial tea for gourmets and sophisticated lovers: subtle, multifaceted and deep.