“Old aroma of Cliff Tea” is ripe oolong. It was harvested and produced in the natural reserve “Nine turns spring” in 2008. The technological process includes multiple rolling and hot fire roasting.
The dry tea consists of large curved dark brown leaves. The aroma is deep, warm, spicy. The clear liquor has the buckwheat honey tint.
The bouquet of brewed tea is fiery, bright, with corny, spicy, cognac and berry tones. The taste is strong, rich, round, with slight bitterness and dried berry sour nuance. The aroma is rich and deep. The aftertaste is long lasting.
Chen Xiang Yan Cha is brewed with 95-100°С water in the gaiwan or yixing teapot for fermented oolongs. Take 6 grams per 100 ml volume vessel. Make quick infusions (2-3 seconds) and increase the infusion time gradually. It can be brewed 8-9 times.
This is an excellent ceremonial oolong. It has strong, rich, round taste and strong effect. It warms, relieves tension, calms mind and relaxes body.