«Xing Ren Xiang» what literally means «Almond Fragrance» is made of spring tea shoots (harvest 2016) collected and processed in the alpine Wudong peak area (Phoenix Mountain). During the processing in traditional style it was exposed to deep fermentation and baked at medium heat.
Dry flagella of twisted tea leaves are long, dark purple-brown color. The flavor is delicate, floral. The brew is transparent, with a peach tint.
The brewed tea has elegant, blossoming almond flavor with hints of fresh fruits, nutmeg, vanilla and currant leaf. The aroma is subtle, spicy-floral, exciting. The taste is soft, silky sweet, minty cool, with a slight acidity and spice nuances transforming into long, refreshing aftertaste.
Brewing suggestions. Brew tea with hot boiling water (95-100°C) in a porcelain gaiwan or a teapot for chaozhou oolongs of porous clay. The proportion is 6 g per 100 ml. The first infusion should last for 8-10 seconds. After that just rinse water through teapot or gaiwan, increasing the exposure of each next infusion. You can repeat this brewing method up to 9-10 times.
Fantastic ceremonial tea for sophisticated connoisseurs – exclusively refined, incredibly polyphonic and divinely beautiful. It will enchant you, cheer you up and lead you to absolute harmony.
