In appearance: large, dark-brown flagella of twisted tea leaves and their fragments. The aroma is restrained, woody. The liquor is transparent, with an ocher-amber hue.
The bouquet of the ready-made tea is mature, multifaceted, fruity-and-woody with hints of cognac, honey and rotten autumn leaves. The aroma is complex, warm, fruity-and-woody. The taste is rich, silky, sweetish, with fruity sourness and a refreshing finish.
Steep the tea in a hot water (95°C) in a porcelain gaiwan or a porous clay teapot. The proportion is 6 g per 100 ml. The time of the first steeping is about 20 seconds. After that do short steeps (just for 5-10 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 10 times.
«Banqiu Wenshan Lao Cha» is a perfect choice for a gongfucha style tea ceremony. The effect is warming and relaxing.
