«Gu Shu Chao Cha» was made in Meizhou county from spring shoots of old tea trees by the traditional Chao Cha technology.
In appearance: small, purple-brown twisted leaves, thin cuttings. The fragrance is intensive, sharp, spicy-floral. The liquor is transparent, with a lilac-brown shade, turns yellow during brewing.
The bouquet of the brewed tea is multifaceted and vivid, spicy-floral, with fruity, nutty, tobacco and biscuit notes. The fragrance is complex, warm, floral-herbaceous. The taste is rich, tart, sweetish, with a juicy 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 3-4 g per 100 ml (the tea is very strong, so for the first time take a little less than usual). 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 steeping up to 9-10 times.
The effect is warming, strong tonic.
