"Red Buds of Wild Tea Trees" is made of winter tea buds, collected in the south-eastern spurs of Daxueshan, the Great Snowy Mountains (Lincang County).
In appearance: large, light buds of ruby and purple hues. The aroma is high, floral. The infusion is transparent, yellow pear color.
The brewed tea has a bright, fragile, fruity-floral bouquet with woody, spicy and berry notes. The aroma is high and exiting, floral. The taste is juicy, refined, silky and sweet, with light berry acidity and spicy nuances, transforming into colorful, refreshing finish.
Brewing suggestions. Brew tea with hot boiling water (85-95°C) in a gaiwan or a teapot for red tea made of porous clay. The proportion is 5-6 g per 100 ml. The first infusion should last for 10 seconds. After that do short brews (only for a few seconds), increasing exposure time for each subsequent brewing, if necessary. You can repeat this method up to 12 times.
"Red Buds of Wild Tea Trees" is lovely, romantic tea with fragile, multifaceted flavour and refreshing, positive effect.