This «Da Hong Pao» was made in autumn 2017 in a limited area of the Wuyi Mountain Nature Reserve. Processed by traditional technology (deep fermentation, medium fire). Zhou Li is the name of master-technologist’s daughter.
In appearance: large flagella of twisted, dark brown leaves. The aroma is deep, spicy-biscuit. The infusion is transparent, with dark amber hue.
The bouquet of brewed tea is bright, warm, spicy- biscuit with fruity and floral notes. The aroma is deep, complex, spicy-floral, shimmering with plenty nuances. The taste is juicy and rich, sweetish, with fine fruit sourness and lingering finish.
Brew tea with hot 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 10 seconds. After that do short steeps (just for 2-3 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 8 times.
"Zhou Li" is a perfect choice for a tea party in dark, dank days and endless winter evenings. The effect is warming, mild tonic.
