"Aged Tea in Pomelo" is folk Hakka-people cure for colds, coughs, and other ailments associated with the penetration of pathogenic cold into the body. Made in the north of Taiwan, in the Hsinchu area.
Dry form: densely pressed monolith of tea leaves of dark brown color, easily separated by fingers or with a knife. The aroma is intensive, rich, with wine, honey and camphor notes. The infusion is transparent, chestnut color.
The brewed tea has distinctive, polyphonic flavor with notes of citrus, buckwheat honey, pastry and dried fruits. The aroma is warm, conciliating. The taste is soft, juicy, sliding, sweetish, with tender acidity, transforming into lingering, velvety 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 8-9 times.
Original tea with rich taste and deep warming impact, which relaxes, soothes, relieves tension and quenches thirst.
