"Misty Buds"grade was made from the first spring buds harvested at altitudes of over 2100 m in the mountains of Dali district (North-West tea region), in 2016.
When dry these are large sharply pointed thin buds covered with silky reddish fluff. The aroma of dry tea is delicate spicy-fruity. The infusion is transparent and has a dark amber hue.
The bouquet of ready tea is warm, delicate, complex, fruity-spicy with notes of Cassia, calfskin, dried apricots, exotic wood resins and apricot kernels. The taste is rich mouth-filling, multi-layered, velvety, slightly astringent, sweetish with a bright citrus sourness. The aroma is warm, rich, deep, spicy-floral. A rich velvety aftertaste.
Preparation: brew with boiling hot water (95°C) in a gaiwan or a teapot made of porous clay for red tea. The proportion is 5 g per 100 ml. Use "pouring brewing method" (pouring water through leaves, gradually extending exposure time). The leaves can last for 9-10 brews.
A superior ceremony tea for collectors and experienced tea-lovers – delicate, exquisite, deep, with warming, soft tonic, hedonistic effects.
