In appearance: large brown flagella of twisted leaves with thin cuttings and silvery buds. The aroma is delicate, woody with a hint of smoke. The infusion is transparent, grape yellow color.
The bouquet of ready-made tea is fresh, woody-floral with hints of raspberry leaf, linseed and mint. The aroma is tender, floral. The taste is dense and smooth, oily, sweet, with a fine berry sourness and long aftertaste.
Steep the tea in a hot water (85-92°C) in a gaiwan or a teapot made of porous clay. The proportion is 5-6 g per 100 ml. The time of the first steeping is 15 seconds. Then do short steeps (5-7 seconds) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 12 times.
“White tea from wild tea trees” is a rare find for gourmets and sophisticated connoisseurs.
