"Xiao Zhong from Lishiwei" is made of the very first tea shoots (harvest April 2017) in the Wuyi National Park. It was processed by the traditional technology of prolonged warming on charcoal on the final stage.
In appearance: tiny flagella of dark brown leaves and yellow-reddish buds. The aroma is rich and warm, with honey, smoky and berry hints. The infusion is transparent, with chestnut shade.
The brewed tea has warm, bright bouquet with notes of dry berries, juniper, biscuits and citrus. The aroma is warm and deep, charming. The taste is rich and soft, velvety, sweetish, a bit tart, with refreshing citrus acidity and lingering finish.
Brew tea with hot boiling water (95°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 5 g per 100 ml. The time of the first steeping is about 7-8 seconds. After that do short steeps (just for 1-2 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 9-10 times.
«Xiao Zhong from Lishiwei» is a lovely ceremonial tea with rich, exquisite taste and mild tonic effect.
