"Silk Threads" is made of the very first shoots of wild tea shrubs in the Wuyishan National Reserve (harvest April 2017).
In appearance: tiny flagella of purple-brown buds. The aroma is rich and warm, with honey and berry hints. The infusion is transparent, dark amber hue.
The brewed tea has warm, multifaceted bouquet with notes of berries, wood, spices, biscuits and citrus. The aroma is deep and warm, charming. The taste is full-bodied and smooth, velvety, sweetish, a bit tart, with tender acidity, transforming into lingering finish.
Brewing suggestions. Brew tea with hot boiling water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 5 g per 100 ml. The first infusion should last for 6-8 seconds. After that do short brews (just for 1-2 seconds), increasing exposure time for each subsequent brewing, if necessary. You can repeat this method up to 9 times.
"Silky Threads" is luxurious tea – refined, cheerful and warming. It is strongly recommended to those who wants to sip on something extra special.
