"Fu" ("Happiness") was picked and prepared in the district of Hsiao Ching-kuo village in spring 2007. Spring sprouts of Yes Bai Cha Jing grade were used as a raw material. It had been planted in the Jinggu mountains in XX century.
In the dry form it’s a 357-gram cake of low density, that can be easily broken with fingers into big, thin flagellum of light brown leaves with long stalks and silver-beige sprouts. The aroma of dry tea is intense, fruity-woody. The brew has transparent light hazelnut tone, and it’s getting more dark While brewing.
The bouquet of a ready-made tea is ripe, extensional, fruity-woody, with notes of herbs, autumn foliage, dried pears and apples. The flavor is sweet, moderate, like a "compote of dried fruits", with a hint of balsamic. The taste is dense, soft, juicy, slightly sweet and pleasantly tart in high concentrations, revealing step by step. Juicy, refreshing aftertaste.
Brew it with boiling water under 95-100 ° C in a ceramic gaiwan or an adobe clay teapot for raw puers. The proportion of tea to water: 4-5 g. to 100 ml. Drink after a quick infusion slowly increasing the exposure. Holds up to 8-9 brews.
Excellent natural energetic with mellow soft taste and refreshing, gathering, tonic effect. It tells the light and harmonious state, fully proving it’s name – "Happiness".
