Xushui County is situated in the Northwest of Jiangxi Province. Tea gardens are located in the mountains, where climate is warm and humid, soils are fertile and the air is clean. Known since the Tang era, tea from these places reached its heyday in the nineteenth century when it was exported to many Western countries. In the twentieth century it was very popular in the USSR and even was awarded the highest quality assessment of the Ministry of Foreign Trade.
Dry leaf: large, curved flagella of dark brown leaves and reddish-yellow buds. The aroma is restrained, fruity-and-biscuit. The infusion is transparent, chestnut color.
The brewed tea has bright, warm, refine fruity-and-biscuit flavor with notes of exotic wood resins and citrus. The aroma is intense, deep, fruity-spicy. The taste is soft, juicy, sweetish, with vivid berry acidity, transforming into refreshing lemon aftertaste.
Brewing suggestions. Brew tea with hot boiling water (95°C) in a gaiwan or a teapot for red tea made of porous clay. The proportion is 5-6 g per 100 ml. The first infusion should last for 8-10 seconds. After that just rinse water through teapot or gaiwan, increasing the exposure of each next infusion. You can repeat this brewing method up to 8-9 times.
Warming, mild energizing, bright and polyphonic, it is quite refine and suitable for everyday tea breaks and ceremonial drinking as well.