In appearance: large, burgundy-brown flagella of twisted tea leaves. The aroma is intense, fruity-and-woody with a hint of bergamot. The liquor is transparent, with an amber hue.
The bouquet of brewed tea is bright and warm, multifaceted, fruity and woody with hints of bergamot, mint, cinnamon and camphor. The aroma is intense and deep, complex. The taste is rich, dense and oily, sweetish, spicy, with fruity sourness and long lemon-mint finish.
Steep the tea in a hot water (95°C) in a porcelain gaiwan or a porous clay teapot. The proportion is 6 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 9 times.
«Hong Yu Hong Cha» is an excellent ceremonial tea with rich, exquisite taste and a warming, moderately tonic effect.