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Esheng Cha Hua ("Flowers from wild tea trees"), SHQ, 2017.

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Description

"Flowers of wild tea trees" was collected in the South-eastern spurs of Daxueshan, the Great Snowy Mountains (Lincang County) in early winter 2017.

In appearance: middle size, light buds of pink and creamy hues. The aroma is high, floral. The infusion is transparent, light green color.

The brewed tea has airy, fragile, floral bouquet with notes of may rose, raspberry leaf, green apples and fragrant herbs. The aroma is fresh and tender, herbal-floral. The taste is refined, silky and sweetish, with light berry acidity and cool herbal hints, transforming into lingering, sappy finish.

Brewing suggestions. Brew tea with hot boiling water (80-90°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 5 g per 100 ml. The first brew should last for 10 seconds. After that do short brews (only for 1-2 seconds), increasing exposure time for each subsequent brewing, if necessary. You can repeat this method up to 12 times.

“Flowers of wild tea trees” is an “airy” tea with fragile flavour, thirst quencher, refreshing and definitely positive effect.

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Comments
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Котская Елизавета Андреевна

Расскажите пожалуйста, какие свойства и как правильно заваривать/использовать эти цветы

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Чайный клуб

"Заваривать кипятком 80-90°С в фарфоровой гайвани, чайнике из пористой глины или стеклянной посуде. Пропорция заварки к воде: 5 гр. на 100 мл. Пить проливом с постепенным увеличением экспозиции. Выдерживает 12 завариваний.

Легкий, «воздушный» чай с тонким, многогранным вкусом и освежающим, чрезвычайно позитивным воздействием.!"

Выше все написано.

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Ведмедик Клещаногий

Холодной водой 80° С проливами в стекле или фарфоре