"Flowers of wild tea trees" was collected in the South-eastern spurs of Daxueshan, the Great Snowy Mountains (Lincang County) in early winter 2018.
In appearance: middle size, light buds of pink and creamy hues. The aroma is high, floral with a rose touch. The infusion is transparent, with very light shade of green grapes.
The ready-made tea has airy, fragile, floral bouquet with notes of may rose, raspberry leaf, green apples and fragrant herbs. The aroma is fresh and tender, floral. The taste is refined, silky, sweetish, with light berry acidity and cool herbal hints, transforming into lingering finish.
Steep tea flowers in hot water (80°C) in a porcelain gaiwan, glass tea ware or in a teapot made of porous clay. The proportion is 5 g per 100 ml. The first infusion should last for 15 seconds. After that do short steeps (just for 3-5 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 10 times.
“Flowers of wild tea trees” is an "airy" drink with delicate, multifaceted taste and refreshing, extremely positive effect.
