"Honey Peach Aroma" is made of Ai Jiao cultivar spring tea shoots. The history of Ai Jiao or Low-Grown variety (the height of the bush does not exceed 120 cm) originates from the Imperial Northern Gardens of Bei Yuan (now Jianzhou County, Fujian). In the XIX century, its seedlings were exported to Taiwan, where they adapted well and gave rise to the famous variety of Qing Xin Oolong. In the 90 years of the twentieth century, the material taken from сentenary mother trees from the old garden near Dongfeng zhen village was cloned. And today this variety is grown in many tea farms in the North of Fujian Province.
Harvest – May 2017, hong bei – June 2017. During manufacturing the tea leaves were exposed to medium fermentation and baked on moderate heat. Does not contain any artificial flavors.
Dry leaf: middle-sized, lengthwise twisted leaves of brown colors. The aroma is intensive, with spicy and fruity notes. The liquor is transparent, golden almond color.
The bouquet of brewed tea is elegant and complex, with biscuit, floral, woody and honey nuances. The aroma is deep and warm, spicy-floral. The taste is full-bodied and smooth, sweetish, with delicate berry sourness, transforming into lingering finish.
Brew tea with hot boiling water (95°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 5 g per 100 ml. The first infusion should last for 6-8 seconds. After that do short brews (just for 2-3 seconds), increasing exposure time for each subsequent step, if necessary. You can repeat this method up to 7 times.
"Honey Peach Aroma" is a magnificent ceremonial tea – elegant, multi-faceted and smooth. It is recommended to those yancha lovers who appreciate its subtle, floral component. The effect is warming, relaxing, hedonistic.
