“Top-tier wild tea” is made of spring Yunnan wild tea shoots (harvest 2016).
Dry leaf: large, curved flagella of brown leaves with thin cuttings. The aroma is intensive, berry accent. The infusion is transparent, chestnut color.
The brewed tea has bright, warm, honey-berry flavor with hints of black currant, juniper, rye cakes and spices. The aroma is warming, soulful with honey accent. The taste is soft, juicy, sliding, sweetish, with light berry acidity, transforming into long, refreshing 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 times.
Lovely tea with bright, juicy taste and a warming, energizing impact.