In appearance: medium-sized brown lumps of twisted tea shoots. The aroma is intense, nutty-herbaceous with a hint of biscuit. The infusion is transparent, with a shade of grape.
The bouquet of brewed tea is multifaceted, spicy-herbaceous with nutty, floral, biscuit and fruity notes. The aroma is tender, nutty-floral. The taste is rich, oily, sweetish, a bit tart, with a tender tartness of grape skins, refined fruity sourness and lingering finish.
Steep the tea in a hot water (90-92°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 30 seconds. After that do short steeps (5-10 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 10 times.
“Xue Oolong” is an excellent choice for a gongfucha style tea ceremony. It warms the body, relieves emotional stress, leads to harmony of thought and feeling.
