357-gram teacake of medium density easily disassembled into brown flagella of twisted leaves with thin cuttings and silver buds. The aroma is intensive, woody with a hint of smoke. The infusion is transparent, grape yellow color.
The bouquet of ready-made tea is fresh, woody-herbaceous with hints of young nuts, dried apples, bonfire and forest mushrooms. The aroma is complex, woody-balsamic with a hint of smoke. The taste is dense, soft and oily, with a slight astringency of grape skin, nuances of spices and a long aftertaste.
Steep the tea in a hot water (90-92°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 20 seconds. Then do short steeps (5-10 seconds) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 9 times.