«Hong Yu Gaba Cha» («Ruby Red Gaba Tea») is made from spring shoots of Hong Yu variety (harvest 2019) using vacuum fermentation technology.
In appearance: large, burgundy-brown pellets of twisted tea shoots. The aroma is delicate, spicy-biscuit. The liquor is transparent, with an amber hue.
The bouquet of the brewed tea is exquisite and multifaceted, spicy-biscuit, with minty, fruity and floral nuances. The aroma is tender, spicy-biscuit. The taste is refined and full-bodied, silky, sweetish, a bit spicy, with delicate fruity sourness and refreshing finish.
Brew tea with hot boiling water (95°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 6 g per 100 ml. The time of the first steeping is about 10 seconds. After that do short steeps (just for 2-3 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 10 times.
«Ruby Red Gaba Tea» is an excellent ceremonial tea with rich, exquisite taste and relaxing effect.