"Jipin Ming Qian Mei" is the highest grade ("Jipin") red tea made of the first spring buds collected before the Qing Ming festival ("Ming Qian"), in March 2017 in Anhui province. Finished tea buds look like tinny eyelashes ("Mei" in Chinese).
In appearance: tinny flagella of dark brown and yellow-reddish buds. The aroma is warm, fruity-biscuit. The liquor is transparent, golden almond color.
The brewed tea has warm, refined, spicy-biscuit bouquet with fruity and floral hints. The aroma is deep and warm, herbal-biscuit. The taste is rich and full-bodied, sweetish, with soft berry acidity and spicy nuances, transforming into refreshing finish.
Brewing suggestions. 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 first infusion should last for 8-10 seconds. After that do short brews (just for 2-3 seconds), increasing exposure time for each subsequent step, if necessary. You can repeat this method up to 7 times.
"Jipin Ming Qian Mei" is for those who want to sip on something extra special - refined and deep, warming and relaxing.
