«Ye Sheng Bai Ye Chao Cha» was made in Meizhou county from the spring shoots of the wild Baiye variety by the traditional Chao Cha technology.
In appearance: small, purple-brown fragments of twisted tips. The fragrance is intensive, sharp, berry-and-woody. The liquor is transparent, with a purple-chestnut hue, turns yellowish during brewing.
The bouquet of the brewed tea is multifaceted and vivid, woody-and-berry with floral, tobacco and spicy notes. The fragrance is high, complex, woody-and-berry. The taste is rich, astringent, sweetish, with juicy bitterness, berry sourness, nuances of spices 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.
