«The Aroma of Huang Zhi Flower» is made of autumn tea shoots (harvest 2017, moderated fermentation, medium heat).
In appearance: large flagella of twisted, dark green and brown leaves. The aroma is restrained, spicy with a note of baked chestnuts. The infusion is transparent with yellow pear shade.
The bouquet of brewed tea is bright, spicy-floral with herbaceous, woody, coniferous and berry notes. The aroma calm, spicy-floral. The taste is juicy, sweetish, a bit tart, with cool spicy nuances, transforming into lingering finish.
Brew tea with hot boiling water (80-95°C, the lower the temperature, the softer the taste) in a porcelain gaiwan or a teapot of porous clay. The proportion is 4-5 g per 100 ml. The time of the first steeping is about 10 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 9 times.
«The Aroma of Huang Zhi Flower» is geat natural tonic with a refreshing taste and invigorating effect.
