“Longquan Gaoshan Lao Hong Cha” ("Aged Alpine Red Tea from Longquan"), was made in Fujian Province in 2014.
In appearance: large red-brown flagella of twisted tea shoots. The aroma is intense, fruity. The liquor is transparent, with an amber shade.
The brewed tea has warm, multifaceted woody-and-berry bouquet with hints of buckwheat honey and rye bread. The aroma is warm, woody-and-berry. The taste is dense, silky and sweet, with berry sourness and lingering finish.
Brew tea with hot water (95°С) in a porcelain gaiwan or in a teapot of porous clay. The proportion is 5-6 g per 100 ml. The time of the first steeping is about 10 seconds. After that do short steeps (just for 3-5 seconds), increasing steeping time for each subsequent step, if necessary. You can repeat this method up to 9 times.