Chao Cha 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 in prolonged frying of tea tips manually at relatively low temperatures with interruptions to cooling. «Yesheng Meizhan» was made in Jeyang County from spring shoots of 80-year-old tea shrubs of Mei zhang cultivar grown in the old, neglected tea garden.
In appearance: small olive-gray spirals of twisted tips. The fragrance is viscous and deep, nutty-herbaceous. The liquor is transparent, with grinish-yellow hue.
The brewed tea has bright, herbaceous bouquet with floral, citrus and nutty notes. The fragrance is deep and warm, nutty-biscuit, the cold fragrance is sweet, honey-floral. The taste is rich and oily, sweetish, a bit tart, with refreshing lemon sourness and lingering finish.
Brew tea with hot water (75-90°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 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 9 times.
Chao Cha «Yesheng Meizhan» is an original and very interesting tea with a vivid, multifaceted taste and soft tonic effect.