«Foshou Dan Ya Chen Chao Cha» was made in Meizhou county from the spring shoots of Foshou variety by the traditional Chao Cha technology.
In appearance: purple-brown fragments of twisted tips and cuttings. The fragrance is restrained, woody. The liquor is transparent, with an amber hue.
The bouquet of the brewed tea is multifaceted, aged, woody-herbaceous with notes of tobacco, dried apples, walnut biscuit and roasted sunflower seeds. The fragrance is warm and tender, complex. The taste is full bodied and mellow, slightly astringent, sweetish, with 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 5-6 g per 100 ml. The time of the first steeping is about 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.
