«Jinggu Gushu Hong Cha» made in Jinggu Mountains (Puer County) from the spring shoots of ancient tea trees, harvest 2019.
In appearance: large, brown flagella of twisted leaves. The aroma is refined, woody with a fruity accent. The infusion is transparent, with a mahogany shade.
The bouquet of the ready-made tea is exquisite and multifaceted, with floral, biscuit, woody, honey, berry and spicy notes. The aroma is warm and tender, spicy-floral. The taste is refined and full-bodied, juicy, sweetish, with a refreshing berry sourness and delicate spicy nuances.
Brew tea with hot water (95-100°C) in a gaiwan or a teapot made of porous clay. The proportion is 5-6 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 8-9 times.
«Jinggu Gushu Hong Cha» is a choice of a connoisseur with a discerning taste.