"Hundred Flowers won’t dare to blossom before Emperor would taste the tea from Yangxian" – as the famous Tang's Lu Tong wrote in his poem "Seven Cups" (Yangxian is an old name of Yixing). Tastes and technologies had changed since that times, but the tradition of making finest tea is still alive.
Dry leaf: long, burgundy-brown flagella. The aroma is intensive, honey with a touch of berries. The liquor is transparent with dark amber hue.
The bouquet of brewed tea is bright and warm, honey-biscuit, with berry, citrus and spicy nuances. The aroma is deep and warm, sweet and calming. The taste is rich and full-bodied, refined, sweetish, deliciously tart, with refreshing lemon sourness and lingering finish.
Brew tea with hot boiling water (95°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 3-4 g per 100 ml. The time of the first steeping is about 10 seconds. After that do short steeps (just for 2-3 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 8 times.
«Red Tea from Yixing» is lovely red tea for gourmets and connoisseurs. The effect is heating, mild tonic.
