In appearance: large, curved, burgundy-brown flagella of twisted leaves with thin cuttings. The aroma is restrained, woody-herbaceous with a fruity accent. The liquor is transparent, with a chestnut shade.
The bouquet of brewed tea is warm, woody-and-fruity with hints of meadow honey and spicy herbs. The aroma is intensive, fruity-herbaceous. The taste is rich and mellow, sweetish, with delicate berry sourness, spicy nuances and lingering finish.
Steep the tea in a hot water (95°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 5 g per 100 ml. The time of the first steeping is about 5 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 7-8 times.
«Thai red tea» is a great choice for an emotional reboot in the afternoon: bright, invigorating and warming.
