«Honey Aroma» is made of tea shoots (harvest 2010) collected 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: middle size, thin, lengthwise twisted, purple-brown leaves. The aroma is high, herbal-balsamic with floral hint. The infusion is transparent, yellow pear color.
The brewed tea has elegant, complex, spicy-floral bouquet with hints of wild herbs, exotic wood resins and dried berries. The aroma is bright and high, exiting. The taste is refined, silky, minty cool, with a bitter pomegranate note, transforming into lingering, refreshing aftertaste.
Brewing suggestions. Brew tea with hot boiling water (75-95°C, the lower the temperature, the more tender the taste) in a porcelain gaiwan or in a teapot of porous clay. The proportion is 4-5 g per 100 ml. The first infusion should last for 6-8 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 10 times.
«Honey Aroma» is an excellent ceremonial tea for gourmets and connoisseurs.
