«Aged Wild Tea from Meizhou County» is made by traditional Chao Cha technology. This is an ancient technology of tea processing, dating back to the times of the Ming Dynasty, which has remained unchanged until nowadays. The technology consists of prolonged frying of tea tips manually at relatively low temperatures with interruptions to cooling.
In appearance: medium-sized gray-brown spirals of twisted tips. The fragrance is deep, spicy with biscuit accent. The liquor is transparent, with an amber hue.
The bouquet of the brewed tea is aged and multifaceted, spicy-and-woody, with biscuit, balsamic, milky, tobacco, nutty, and fruity notes. The fragrance is deep and warm, complex, spicy, with a biscuit accent. The taste is full-bodied and soft, velvety, a bit astringent (in excessive concentration – tart), sweetish, with fine fruity sourness, spicy nuances, and lingering finish.
Brew tea with hot water (90-95°С) in a porcelain gaiwan or in a teapot of porous clay. The proportion is 3-4 g per 100 ml. The time of the first steeping is about 5 seconds. After that do short steeps (just for 1 second), increasing steeping time for each subsequent step, if necessary. You can repeat this method up to 10-12 times.
«Aged Wild Tea from Meizhou County» is an excellent sample of aged tea, surprisingly combining softness and astringency, maturity and brightness. The impact is not inferior to taste: remarkable warming, both invigorating and relaxing.