"Red Tea from Fuding" is made of spring tea shoots harvest 2016. This is “gongfu hong cha” or "red tea of high craftsmanship", which manufacturing history in Fuding district is more than 250 years old.
Dry leaf: large, curved flagella of dark purple-brown leaves and light reddish-yellow buds (insignificant quantity). The aroma is intensive, spicy-biscuit. The infusion is transparent, light chestnut color.
The brewed tea has warm, roundish spicy-biscuit flavour with chocolate and honey hints. The aroma is warming, conciliating. The taste is soft, juicy, sweetish, slightly tart, with delicate lemon acidity, transforming into refreshing aftertaste.
Brewing suggestions. Brew tea with hot boiling water (95°C) in a gaiwan or a teapot for red tea made of porous clay. The proportion is 6 g per 100 ml. The first infusion should last for 8-10 seconds. After that just rinse water through teapot or gaiwan, increasing the exposure of each next infusion. You can repeat this brewing method up to 6-7 times.
Classic red tea for everyday tea brakes as well as for ceremonial brewing. Its impact is warming and soothing, but as the concentration increases the tonic effect is stronger.
