“Yellow Osmanthus» is the South Fujian tea cultivar, which is successfully grown in the Wuyi Reserve. Harvest: may 2016. During manufacturing the tea leaves were exposed to moderate fermentation and baked at medium heat.
Dry leaf: lengthwise twisted, middle size, olive-brown and grayish-purple color. The aroma is warm, spicy. The liquor is transparent, golden almond color.
The brewed tea has bright, spicy-biscuit bouquet with fruity and woody notes. The aroma is warm, fruity-sweet. The taste is silky, viscous, sweetish with a slight acidity of green apples and no bitterness or tartness. The aftertaste is juicy, sweetish.
Brewing suggestions. Brew tea with hot boiling water (95°C) in a porcelain gaiwan or a teapot for strong fermented oolongs of porous clay. The proportion is 6 g per 100 ml. The first infusion should last for 8-10 seconds. After that just rinse water through teapot or gaiwan, increasing the exposure of each next infusion. You can repeat this brewing method up to 6-7 times.
Good choice for everyday tea breaks – sweet and friendly, easy to make, with a refreshing, positive effect.