Superb High Quality “Red Tea with Honey Fragrance” from Hsinchu (North-West of Taiwan) is made of the autumn Qin Xin Da Mao tea cultivar shoots (harvest 2016). This is one of the tea varieties brought from the mainland to Taiwan during the Qing dynasty and nowadays mainly used for Dong Fang Mei Ren manufacturing. During the processing tea leaves were exposed to deep fermentation and baked at medium heat.
Dry leaf: middle size, curved flagella of dark burgundy-brown leaves and reddish-yellow buds. The aroma is intensive, honey-and-berry. The infusion is transparent, light chestnut color.
The brewed tea has warm, refined flavor shimmering with plenty of shades - honey plum and juicy currant, spicy ginger and May rose, fresh biscuit, sunny citrus and sparkling wine. The fragrance is deep, fruity-floral, precious. The taste is rich, soft, juicy, sweetish, transforming into lingering, refreshing 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 5-6 g per 100 ml. The first infusion should last for 8-10 seconds. After that just rinse water through teapot or gaiwan, increasing the exposure of each next infusion. You can repeat this brewing method up to 10-11 times.
If you are a Red-tea-lover, you should definitely try "Honey Fragrance” slowly trying each small sip and inhaling delicate aroma, which will take you beyond the clouds.
