"Qiao mu ye sheng zi ya" ("Purple Buds of Wild Tea Trees") harvest March 2019, from the south-eastern spurs of Daxueshan, the Great Snowy Mountains (Lincang County).
In appearance: large, light buds of olive-purple hues. The aroma is high, herbal-floral. The infusion is transparent, light green color.
The brewed tea has a fresh, refined, spicy-floral bouquet with berry and fruity notes. The aroma is tender, floral. The taste is refined, silky and buttery, sweetish, with light berry acidity, transforming into the refreshing finish.
Brew tea with hot water (75-80°С) in a porcelain gaiwan or in a teapot of porous clay. The proportion is 4-5 g per 100 ml. The time of the first steeping is about 10 seconds. After that do short steeps (just for 2-3 seconds), increasing steeping time for each subsequent step, if necessary. You can repeat this method up to 12 times.
The effect is refreshing, soft tonic, very positive.