"Qi Zi Bin" or "Seven Brothers" grade was made at the factory "Xia Guan" in the North-West tea region (Dali district). It's been produced here since 1986 (recipe 8653), from large and small leaves of plantation tea.
357 g teacake, tightly pressed, broken with effort into strings of twisted dark brown leaves and thin brown stems. The aroma of dry tea is moderate, spicy woody. The infusion is transparent and has an apricot hue.
The bouquet of ready tea is bright, spicy-woody with notes of pine needles, calfskin, tobacco, camphor, dried fruits and citrus. The taste is rich, mouth-filling, pleasantly astringent, sweetish with a refreshing citric sourness. It reveals itself gradually, changing from a slightly sharp spicy bitterness in the first brews to a rich fruity-sweet flavour. The fragrance is soothing, delicate, reminding of dried fruit compot with balsamic nuances. A long rich aftertaste.
Preparation: brew with boiling hot water (95-100°C) in a gaiwan or a teapot made of porous clay for Sheng Pu'er. The proportion is 4 g per 100 ml. Use "pouring brewing method" (pouring water through leaves, gradually extending exposure time). The leaves can last for 10-11 brews.
A great natural energy drink with a bright rich flavor and a refreshing tonic effect, with a high potential for further aging and development.
