«Silver Flower» is made of the very first tea shoots (harvest 2017) collected and processed in the alpine Wudong peak area (Phoenix Mountain, Chaozhou County). During the processing in traditional style it was exposed to deep fermentation and baked at medium heat.
In appearance: large, lengthwise twisted leaves of purple-brown colors. The aroma is high, spicy-floral. The infusion is transparent, peach color.
The brewed tea has elegant, fresh, spicy-floral bouquet, shimmering with currant, minty, clove and citrus notes. The aroma is exiting, floral. The taste is refined, full-bodied, silky, with delicate sourness and spicy nuances, transforming into lingering, sappy finish.
Brewing suggestions. Brew tea with hot boiling water (95°C) in a porcelain gaiwan or in a teapot of porous clay. The proportion is 4 g per 100 ml. The first infusion should last for 8-10 seconds. After that do short brews (just for a second), increasing exposure time for each subsequent brewing, if necessary. You can repeat this method up to 12 times.
«Silver Flower» is an exiting ceremonial tea with refined taste, divine aroma and inspiring effect!
