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Daoshi Ruby Red Hong Cha

Not available
Honeyed
Spicy
Berry
Mint
Sourness
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Description and preparation
2 s 95°C 4 g

"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.

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Comments
Is comment useful? true 0
Авдей Кастанов / Rating

Весной принес мне этот чай спокойствие и радость от возможности не спешить. Спасибо.

Is comment useful? true 1
Павел / Rating

Чай просто супер! Есть в нем своя изюминка.

Is comment useful? true 1
Павел / Rating

Чай очень многогранен, с каждым проливом оттенки меняются. Есть приятная острота вкуса от Ассама, но кислинка от Тайванских собратьев. Очень необычный чай. Согрел, успокоил...

Is comment useful? true 1
Табаков Константин Васильевич / Rating

Чай просто волшебный, медовый! В любимые!

Is comment useful? true 0
Валентин / Rating

Отличнейший чаек. Рекомендую!

Is comment useful? true 4
jeniia.re / Rating

Напомнил Хун Юй, но будет помягче. Тело чая увесистое, особенно в первых проливах. Вкус яркий-фейхоа, пряности, хорошая клюквенная кислинка. Чай окутал пространство ароматом чёрного перца. Смягчает это жгучее настроение его медовость, которая присутствует и в аромате сухого листа, и во вкусе. С каждым проливом мёд всё больше выходил на первый план. Вот чахай был пуст,что сильно удивило. Нужно потестировать с другим материалом. В остальном чай очень порадовал.