Taiwanese red tea «Formosa Mixiang Hong Cha» («Honey Aroma») from Taidong County (East of Taiwan), harvest 2019.
In appearance: large, burgundy-brown flagella of twisted leaves. The aroma is restrained, woody with berry hints. The liquor is transparent, with an amber shade.
The bouquet of brewed tea is exquisite and warm, woody with fruity, spicy and floral notes. The aroma is warm, delicate, woody with floral hints. The taste is rich and smooth, sweetish, a bit spicy, with a fruity sourness and long, lingering finish.
Brew tea with hot boiling water (95°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 5-6 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 steep the tea up to 10 times.
«Formosa Mixiang Hong Cha» is a great choice for gongfucha style: exquisite, vivid and long.