The first spring shoots of large tea trees of Guafengzhai Village (Yiwu Mountains, Xishuangbanna) were used as raw materials.
In appearance: large, twisted tea tips with long cuttings. The aroma is rich, woody-balsamic. The infusion is transparent, with a shade of white grapes.
The bouquet of the ready-made tea is fresh and vibrant, herbaceous, with floral, woody, balsamic and nutty notes. The aroma is tender, nutty-balsamic with a floral hints. The taste is refined and full-bodied, oily and sweet, a bit astringent, with a delicate fruity sourness, spicy nuances and lingering finish.
Brew tea with hot water (75-85°C) in a gaiwan or a teapot made of porous clay. The proportion is 5 g per 100 ml. The time of the first steeping is about 5-7 seconds. After that do short steeps (just for 1-2 seconds) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 10 times.
"Guafengzhai Dashu Cha" is a lovely young sheng – both refined and strong. Contains high potential for long-term storage and development.
