"Aijiao oolong" from Ai Jiao tea cultivar. 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 Bay 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.
In appearance: middle-sized, lengthwise twisted leaves of brown colors. The aroma is intensive, spicy-herbaceous. The liquor is transparent, meadow honey color.
The bouquet of ready-made tea is warm, woody with nutty, floral and fruity nuances. The aroma is warm, with woody and spicy hints; cold aroma is sweet, floral. The taste is full-bodied and smooth, with delicate tartness and 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 time of the first steeping is about 5-7 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 7 times.
"Aijiao oolong" is an excellent choice for a psycho-emotional reboot in the afternoon. It warms up the body, relieves fatigue and switches attention. It is recommended to those yancha lovers who appreciate its subtle, floral component.