Aged red tea "Mastery" was made in Fujian province in the distant 1985 and kept in stock of the famous Chinese Lao Cha collector.
Dry leaf: light, thin flagella of dark brown color. The fragrance is restrained, woody with resinous shade. The infusion is transparent, hazelnut color.
The brewed tea has aged, multifaceted bouquet with notes of autumn leaves, dry pine needles, spices, wood and berries. The aroma is deep and complex, mature. The taste is very soft, silky sweetish, slightly tart, with a light sourness of dry berries and spices nuances - opens gradually revealing new layers. Long, memorable aftertaste.
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 12 seconds. After that do short steeps (just for 2-3 seconds), increasing steeping time for each subsequent step, if necessary. You can repeat this method up to 12 times.
Great ceremonial tea for those Lao Cha connoisseurs who wants to sip on something extra special.
Where and how this tea was stored - in the video story Fujian old black tea.