Taiwanese red tea from Nantou Highlands. The shoots of the Hong Yu variety were used as raw materials.
In appearance: large, burgundy-brown flagella of twisted tea leaves. The aroma is restrained, fruity-and-woody with a camphor accent. The liquor is transparent, with an amber hue.
The bouquet of brewed tea is bright and vivid, fruity-and-woody with hints of cinnamon, bergamot, camphor and mint. The aroma is warm, fruity-and-woody with a camphor accent. The taste is rich and silky, a bit tart, sweetish, with a refined citrus sourness, spicy nuances and lingering 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 15-20 seconds. After that do short steeps (just for 5-10 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 10 times.
«Nantou Hong Yu» is good choice for an emotional reboot – strong, invigorating, warming.