«Cinnamon Aroma» is made of autumn tea shoots (harvest 2016) 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: middle size, thin, lengthwise twisted, purple-brown leaves. The aroma is high, spicy-floral. The infusion is transparent, light mahogany color.
The brewed tea has elegant, complex, spicy-floral bouquet, shimmering with a lot of charming notes - lime and ginger, yellow plum and sweet pepper, black currant and mint, grapes, cloves and cinnamon. The aroma is bright and high, exiting. The taste is refined, silky, minty cool, with delicate berry sourness, transforming into lingering, refreshing 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 4-5 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.
«Cinnamon Aroma» is an excellent ceremonial tea for gourmets and connoisseurs. It tones up and awakens creative activity.
