"Red Tea from Mamgmei" is made of the spring tea shoots (harvest 2017) in Lincang County (North-west tea region of Yunnan Province).
In appearance: middle size, thin, lengthwise twisted burgundy-purple leaves and buds. The aroma is warm, fruity-biscuit. The infusion is transparent, yellow ocher hue, darkens as brewing.
The brewed tea has bright, warm, fruity-biscuit bouquet with notes of wood resins and citrus. The aroma is deep and warm, fruity-biscuit. The taste is rich, juicy, sweet, with tender acidity and delicate tartness, transforming into sappy, lingering aftertaste.
Brewing suggestions. Brew tea with hot boiling water (95°C) in a gaiwan or a teapot for red tea made of porous clay. The proportion is 6 g per 100 ml. The first infusion should last for 8-10 seconds. After that do short brews (just for a few seconds), increasing exposure time for each subsequent brewing, if necessary. You can repeat this method up to 9-10 times.
Grate ceremonial tea with a bright, rich taste and warming, mild toning effect.
