«Jinggu Gushu Hong Cha» made in Jinggu Mountains (Puer County) from the shoots of ancient tea trees, harvest 2018.
In appearance: large, reddish-brown flagella of twisted leaves and tips. The aroma is restrained, woody with a fruity accent. The infusion is transparent, with an amber shade.
The bouquet of the ready-made tea is vivid and multifaceted, fruity-and-woody, with floral, bread, cherry, and spicy notes. The aroma is calm and warm, fruity-and-woody. The taste is full-bodied, velvety, a bit astringent, with a refreshing berry sourness and nuances of spices in the aftertaste.
Brew tea with hot water (95-100°C) in a gaiwan or a teapot made of porous clay. The proportion is 5 g per 100 ml. The time of the first steeping is about 5-7 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 10 times.
«Jinggu Gushu Hong Cha» is a great choice for a variety of situations and moods: warm, multifaceted and vivid.