Loose-leaf red tea of the spring harvest '2016 was made in a small farming enterprise Lu'an (Anhui Province).
When dry, these are large maroon strings of twisted leaves with small stems. The fragance of dry tea is moderate fruity-balsamic. The Infusion has transparent, dark apricot hue.
The bouquet of ready tea is warm, subtle, fruity-floral, balsamic with notes of spices. The taste is delicate, smooth, multi-layered, oily, slightly astringent and sour.
The fragance is delicate, fruity-floral. An expressive, juicy aftertaste.
Preparation: brew with boiling water (95-100 ° C) in a teapot of porous clay for red teas or in a gaiwan. The proportion is: 8.6 g per 100 ml. Use "pouring brewing method" (pouring boiling hot water through leaves, gradually extending exposure). The leaves last for 8 - 9 brews.
Excellent ceremonial tea - both subtle and vivid, refreshing and warm. Ideal for the afternoon teatime, when you need to shift and have a tasteful relax.
