«Bai Ye Chao Cha» was made in Meizhou county from the spring shoots of Bai Ye variety by the traditional Chao Cha technology.
In appearance: purple-brown fragments of twisted tips and cuttings. The fragrance is intensive, woody with a berry accent. The liquor is transparent, with a mahogany hue, turns yellowish during brewing.
The bouquet of the brewed tea is multifaceted and vivid, floral-and-berry with spicy, citrus and hazelnut notes. The fragrance is warm and tender, berry-floral. The taste is rich, astringent, sweetish, with a refined grapefruit bitterness, berry sourness and lingering finish.
Brew tea with hot water (80-90°С) in a porcelain gaiwan or in a teapot of porous clay. The proportion is 4 g per 100 ml. The time of the first steeping is 5-7 seconds. After that do short steeps (just for 1 second), increasing steeping time for each subsequent step, if necessary. You can repeat steeping up to 8 times.
The effect is warming and invigorating.