"Snow Pear Aroma" is made of Fo Shou cultivar spring tea shoots. The history of Fo Shou (Buddha’s Hand) variety goes back to the times of the Northern Song Dynasty (960-1127 AD). According to legend, a Zen Master from a mountain monastery Shi Feng Yan Si (Yun Chun, Anxi County, South Fujian) crossed a tea tree with Citron plant, the fruits of which have the shape of a bizarrely opened hand. The monk put all his soul's forces into this act, prayed day and night, and the sprout began. The prosaic chronicle of the Qing dynasty, the Kangxi period (1662-1722 AD) really mentions "the famous tea from Yun Chun". Nowadays this rather popular tea variety is spread in Fujian and Taiwan.
During manufacturing the tea leaves were exposed to light 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, dark amber color.
The bouquet of brewed tea is elegant and complex, with biscuit, floral, berry and woody nuances. The aroma is deep and warm, spicy-floral. The taste is full-bodied and smooth, sweetish, with delicate tartness, berry sourness and mineral notes that define Yancha.
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 8-10 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 7-8 times.
"Snow Pear Aroma" is a refined ceremonial tea for connoisseurs. It gently warms and relaxes the body, refreshes the perception and causes a light euphoria.
