The history of tea in the Mengding Mountains (Sichuan province) has more than two thousand years. In Tang dinasty the first ever Imperial Tea Garden appeared here, and then during twelve centuries it delivered tea to the court. Nowadays Mengding tea growers are proud of the fact that they can produce any tea variety. And «Red Tea from Mengding Mountain» proves that they are really fine with this. It is maid of the very first tea shooots in March 2017.
In appearance: small flagella of yellow-reddish, fluffy buds. The aroma is warm, fruity-biscuit. The liquor is transparent, chestnut color.
The brewed tea has warm, refined, honey-biscuit bouquet with dried apricot hints. The aroma is deep and warm, luxurious. The taste is smooth and full-bodied, sweetish, with soft berry acidity and refreshing finish.
Brewing suggestions. Brew tea with hot boiling water (95°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 4 g per 100 ml. The first infusion should last for 8-10 seconds. After that do short brews (just for 2-3 seconds), increasing exposure time for each subsequent step, if necessary. You can repeat this method up to 8-9 times.
"Red Tea from Mengding Mountain" is a choice of gourmets and connoisseurs: refined and deep, warming and relaxing.