«Rosy cheeks» is produced by “Heng Kang” tea plant for “Yi Ru Chang” brand in the Menghai city. The raw material is spring shoots of large and it was harvested in Xishuangbanna in 2011 and compressed 18 of May 2011.
The tea cake weights 360 grams. It is medium compressed but easily divided into small twisted dark brown leaves, fragments, red buds and a bit of thin stems. The aroma of dried tea is warm, woody, nutty with dried fruit tones. The clear liquor is bright red-brown.
The bouquet of the brewed tea is mature, warm, bright, with nutty tones and damp leaves, dried fruit and baked chestnuts overtones. The taste is dense, round, mild, sweetish, oily, with no bitterness or astringency during all the tea time. The aroma is deep and warm. The velvet aftertaste is very nice and long lasting.
«Rosy cheeks» is brewed with 95-100°С hot water in the yixing tea pot for shu puers or in the gaiwan. Take 6-7 grams for 100 ml vessel. Rinse tea leaves with hot water, make short infusions and increase the infusion time gradually. The tea goes 8-9 infusions.
This is an excellent ceremonial shu puer for very different occasions and moods. It is rather meditative and relaxing than tonic, but the effect depends on the concentration. It calms, concentrates attention, gives very nice mood and refreshes.
