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 feature of the method is the long manual roasting of tea leaves with interruptions for cooling. «Minghua Meizhan» was made in Hemi tea farm (Jieyang County) from the spring shoots of Meizhan tea variety.
In appearance: small olive-gray spirals of twisted tips. The fragrance is viscous and deep, nutty-biscuit. The liquor is transparent, with yellow pear hue.
The brewed tea has multifaceted and bright bouquet with floral, woody, berry, herbaceous, honey and smoky notes. The fragrance is deep and warm, nutty-biscuit. The taste is vivid and sappy, sweetish, a bit tart, with berry sourness, refined bitterness 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 2-3 g per 100 ml (for the first time, we recommend to take twice less than usual - in a high concentration this tea is quite bitter). 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 times.
Chao Cha «Minghua Meizhan» is an original and very interesting tea with a vivid, multifaceted taste and definitely tonic effect.
