"Gaba from Pinglin" was made in the northeast of Taiwan from the autumn shoots of Jin Xuan tea variety (harvest 2017). During processing, the tea leaf passed through a full cycle of multistage vacuum fermentation.
In appearance: small pellets of burgundy-brown color. The aroma is intensive, fruity-biscuit. The liquor is transparent, meadow honey color.
The bouquet of brewed tea is warm and multifaceted, fruity-floral, with notes of honey, berry biscuit, champagne and spices. The aroma is affectionate and sweet, heartfelt and gentle, fruity-floral. The taste is refined, full-bodied and soft, sweetish, with delicate berry sourness, spicy nuances and refreshing finish.
Brew tea with hot boiling water (90-95°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 4-5 g per 100 ml. The time of the first steeping is about 8-10 seconds. After that do short steeps (just for 1-2 seconds), increasing steeping time for each subsequent step, if necessary. You can repeat this method up to 10 times.
"Gaba from Pinglin" is a great choice for evening relax - refined, multi-faceted and very fragrant. It warms and soothes, relieves fatigue and refreshes perception.
